Ingredients

• 8 oz (225g) spaghetti
• 4 oz (115g) guanciale or pancetta, diced
• 2 large eggs
• 2 large egg yolks
• 1 cup Pecorino Romano, finely grated
• 1 teaspoon freshly cracked black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to boil. Cook spaghetti until al dente.

2. While pasta cooks, crisp guanciale in a cold skillet over medium heat, about 8 minutes. Remove from heat.

3. Whisk eggs, egg yolks, Pecorino, and black pepper in a bowl.

4. Reserve 1 cup pasta water, then drain pasta. Immediately add hot pasta to the guanciale pan.

5. Remove pan from heat. Quickly toss pasta with egg mixture, adding pasta water a splash at a time until creamy.

6. Serve immediately with extra Pecorino and pepper.