Cook Time
20 min
Total Time
30 min
Servings
4 people
Calories
580 cal
Difficulty
medium
The real Roman classic—no cream, just eggs, guanciale, Pecorino Romano, and black pepper creating a silky, rich sauce that clings to every strand of pasta.
Nutrition Info
PremiumPer serving (based on servings)
Nutrition Facts
320
8g
42g
14g
Ingredients
Instructions
Bring a large pot of water to boil. Add salt generously. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, add guanciale to a cold large skillet. Turn heat to medium and cook slowly until fat renders and meat becomes crispy, about 8 minutes. Remove from heat.
In a bowl, whisk together egg yolks, whole eggs, grated Pecorino, and plenty of black pepper until well combined.
Add hot drained pasta to the skillet with guanciale (off heat). Toss well to coat with rendered fat. Quickly pour in egg mixture while tossing vigorously. Add pasta water as needed to create a creamy, coating sauce.
Divide among warmed plates. Top with extra Pecorino and a generous grinding of black pepper. Serve immediately.
