Ingredients

The following ingredients have 4 Servings
  • 3 eggs, at room temperature 
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving 
  • 2 Tbs. olive oil 
  • 6 oz. diced <i>guanciale </i>or pancetta 
  • Kosher salt, to taste 
  • 1 lb. dried spaghetti 
  • Freshly ground pepper, to taste 

Instruction

  • In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
  • In a 13-inch French skillet over medium heat, warm the olive oil. Add the <i>guanciale</i> and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
  • Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
  • Return the skillet with the <i>guanciale</i> to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
  • Williams-Sonoma Kitchen.