Preparation Steps

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
• While the pasta is cooking, cut the guanciale into small cubes. In a large skillet, cook the guanciale over medium heat until crispy. Remove the guanciale from the skillet, leaving the rendered fat behind.
• In a medium bowl, whisk together the eggs, pecorino romano cheese, parmesan cheese, and black pepper. Beat until well combined.
• When the spaghetti is al dente, reserve about 1 cup of the pasta water. Drain the spaghetti and add it to the skillet with the rendered guanciale fat. Toss to coat.
• Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat. The heat from the pasta will cook the eggs and create a creamy sauce. Add a little reserved pasta water at a time if the sauce is too thick.
• Add the crispy guanciale back to the skillet and toss to combine. Season with salt to taste.
• Serve immediately, garnished with extra grated cheese and black pepper if desired.