A Roman classic defining culinary minimalism. The alchemy relies on aggressively emulsifying starchy pasta water, rendered guanciale fat, pecorino cheese, and raw eggs into a thick, glossy sauce.
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Bring a large pot of water to a . Salt it less than usual, as the guanciale and pecorino are very salty.
In a cold skillet, add the guanciale strips. Heat slowly to render the fat until the meat is crispy. Remove from heat.
In a bowl, vigorously whisk the egg yolks, whole egg, grated pecorino, and a heavy amount of black pepper into a thick paste.
the spaghetti until al dente. Reserve 1 cup of starchy pasta water.
Transfer the hot pasta directly into the skillet with the guanciale and its fat. Toss well.
Off the heat, pour the egg and cheese paste over the pasta. Rapidly toss and add splashes of hot pasta water to emulsify the mixture into a creamy sauce. Serve immediately.
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