We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry-toast the black pepper until fragrant. Set aside.
Start the diced guanciale in a cold pan. Cook gently until crisp and the fat is fully rendered. Remove guanciale and reserve the fat.
In a bowl, mix egg yolks, pecorino, parmigiano, toasted black pepper, guanciale fat, and a splash of pasta water until smooth.
Cook spaghetti until al dente.
Add the pasta to the pan off the heat, pour over the egg and cheese mixture, and stir vigorously on very low heat until creamy.
Add half the guanciale and adjust consistency with more pasta water if needed.
Serve immediately, topped with the remaining crispy guanciale and extra pecorino romano.
Want to keep this recipe for later? We can email it to you!
Use 2-3 egg yolks for a perfect emulsion.
Achieve a creamy sauce without using cream by stirring vigorously on low heat.
Can I use bacon instead of guanciale?
Yes, but the flavor will be slightly different. Guanciale is traditional and gives a unique taste.
What if my sauce is too thick?
Add more pasta water to adjust the consistency.
Can I use pre-grated cheese?
It's best to use freshly grated cheese for better texture and flavor.
Why is my sauce not creamy?
Ensure you stir vigorously off the heat and add enough pasta water.
How do I prevent the eggs from scrambling?
Mix the sauce off the heat and stir continuously to prevent scrambling.
