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Fry the guanciale in a large skillet, there’s no need to add any oil to the pan as when the guanciale cooks it will release fat that will help the meat to cook. Fry for 5-10 minutes until the meat has browned and become crispy, then remove from the heat.
Bring a large pan of salted water to the boil, cook the spaghetti in the water as per the instructions on the packet. When cooked, drain the pasta, reserving a cup of the pasta water.
Whisk the eggs in a bowl and add to the pan with the drained pasta, along with about 2tbsp of the reserved pasta water, half of the grated Pecorino Romano and a generous amount of black pepper. Mix together until smooth and creamy.
Transfer the guanciale to the pasta pan and toss everything together so that each strand of spaghetti is generously coated in the sauce and the guanciale is evenly distributed throughout.
Top with the remaining Pecorino Romano cheese and more black pepper to taste. Buon appetito!