Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::4
Ingredients
2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 large eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and freshly ground black pepper to taste
Directions
Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
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Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
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Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
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Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
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Top with remaining Pecorino Romano cheese and more black pepper.
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Recipe Tips
You can substitute unsmoked bacon or pancetta for guanciale, bucatini for spaghetti, and Parmesan cheese for Pecorino Romano if desired. Guanciale, dry-cured pork jowl, is available from specialty markets. Use Italian pasta for best results. Ask somebody to hold the pot so you can stir pasta quickly when pouring in egg mixture.
Editor's Note:
Please note the addition of reserved pasta water when using the magazine version of this recipe.