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Ingredients
-200 g guanciale
-2 Egg yolks, 1 whole egg
-80 g Pecorino Romano
-Freshly ground black pepper
-Spaghetti or Bucatini


Preparation:
-Cut the guanciale into small strips or cubes, set aside
-Boil a large pot of water

Egg Mixture
-In a bowl, combine 2 egg yolks, 1 whole egg, 80 g of pecorino Romano, and freshly ground black pepper
-Whisk until smooth

Cooking
-Cook your pasta to al dente, reserve about 1 cup of pasta water
-Cook your guanciale in a pan over low-medium heat
-Sauté until the fat renders and the guanciale becomes crispy
-Remove the guanciale
-Optional, you can strain the guanciale fat and add it back to the sauté pan

Combine the Pasta and Guanciale
-Drain the pasta and add it to the pan with the over very low heat. Add a splash of pasta water, and toss to coat the pasta with the rendered fat.

-Cut the heat, then pour the egg mixture over the pasta with more pasta water
-Toss until emulsified, adding pasta water as needed.
-Add in your cooked guanciale, reserving some for plating

Serve, top with the crispy guanciale, and enjoy!


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