INGREDIENTS

• 200gr spaghetti
• 100gr guanciale
• 50gr grated pecorino romano cheese
• 50gr grated parmesan
• 2 whole eggs
• 1 yolk
• Salt
• Black pepper

INSTRUCTIONS

Boil water in a large pot with salt. Cook the pasta in the boiling water. Cooking time always be 2 minutes less than the pasta package’s instruction.

While the pasta is cooking, put guanciale strips into a pan over a medium heat. Cook until the guanciale rendered all its fat and become crispy and golden.

On the side, whisk together eggs and pecorino cheese in a bowl. Save it for later. Drain the pasta when time is up, save a cup of pasta water.

Drop the pasta into the pan and add half a cup of pasta water. Keep tossing or mixing the pasta to release starch, let the water evaporate and it will become a creamy sauce.

Remove the pan from heat, and add the egg mixture. Stir or Toss it quickly until the sauce becomes thicken.

If the sauce is too thick, you can thin it out by adding a bit of pasta water. Serve with grated parmesan and black pepper on top.