Directions

• 1. Prepare the Guanciale:
• Cut the guanciale into 1-inch slices and set it aside.
• 2. Make the Egg and Cheese Mixture:
• In a bowl, whisk the egg yolks and Pecorino Romano until smooth. Season with freshly ground black pepper.
• 3. Cook the Guanciale:
• In a large pan (without oil), gently cook the guanciale over medium heat until crispy and golden, about 5-7 minutes.
• Remove the guanciale from the pan and transfer it to a bowl. Add a spoonful of the rendered fat to the egg and cheese mixture, stirring to make it creamier. Leave the remaining fat in the pan and turn off the heat.
• 4. Boil the Pasta:
• Bring a large pot of salted water to a boil.
  Tip: If using guanciale and Pecorino Romano, keep the salt minimal as they are naturally salty. If substituting with regular bacon, add salt to the pasta water.
• When the water is boiling, toss the pasta.
  
  
• Transfer the pasta directly to the pan with the guanciale fat when it is halfway cooked. Turn the heat to medium and toss the pasta, adding as much water as needed. Let the water evaporate slightly before adding more. Repeat until the pasta reaches an al dente texture.
• Remove the pan from the heat. Pour the egg and Pecorino mixture over the pasta, stirring quickly and continuously to avoid scrambling the eggs. Toss in the guanciale. If the sauce is too thick, boil pasta water to loosen it.
• Divide the pasta onto plates and finish with extra Pecorino Romano and black pepper.