Ingredients
- 400g spaghetti
- 150g guanciale, diced
- 4 egg yolks
- 1 whole egg
- 80g Pecorino Romano, grated
- Freshly cracked black pepper
- Sea salt
Method
- 1
Bring a large pot of salted water to a boil and cook spaghetti until al dente.· 10m
- 2
Render the guanciale in a cold pan over medium heat until golden and crisp.· 8m
- 3
Whisk yolks, whole egg, Pecorino, and pepper into a thick paste.
- 4
Reserve a cup of pasta water, drain spaghetti, toss into the guanciale pan off heat.
- 5
Pour egg mixture over hot pasta, toss vigorously, loosen with pasta water until silky.
- 6
Plate, finish with extra Pecorino and pepper, serve immediately.