Ingredients (Serves 2)
- 200g spaghetti
- 100g guanciale
- 2 egg yolks + 1 whole egg
- 50–60g Pecorino Romano (finely grated)
- Freshly cracked black pepper
- Salt (for pasta water only)
Method
- Cook spaghetti in well-salted water until al dente.
- Render guanciale slowly in a cold pan until crisp.
- Whisk eggs, pecorino, and black pepper.
- Add pasta to guanciale pan off heat.
- Stir in egg mixture, loosening with pasta water.
- Serve immediately with extra pecorino.
No cream. No garlic. No shortcuts.