Ingredients

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. While pasta cooks, heat a skillet over medium and cook the guanciale until crisp and the fat renders, about 5–7 minutes.
3. In a bowl, whisk eggs with grated Pecorino Romano and a generous amount of black pepper.
4. Reserve about 1 cup of pasta water, then drain the spaghetti.
5. Add the hot spaghetti to the skillet with guanciale (off heat).
6. Pour the egg-cheese mixture over the pasta, tossing quickly to create a creamy sauce; add splash(es) of reserved pasta water if needed to loosen.
7. Adjust with more black pepper and Pecorino to taste.
8. Serve immediately.