Ingredients

• 1 lb spaghetti or rigatoni
• 8 oz guanciale or pancetta, cut into small cubes
• 4 large egg yolks
• 2 whole eggs
• 1 cup finely grated Pecorino Romano cheese
• 1/2 cup finely grated Parmigiano-Reggiano
• Freshly ground black pepper (generous amount)
• Kosher salt (for pasta water)

Instructions

1. Cook the pasta: Bring a large pot of well-salted water to boil. Cook pasta until just shy of al dente (it will finish cooking in the pan). Reserve 2 cups pasta water before draining.
2. Prepare the egg mixture: In a bowl, whisk together egg yolks, whole eggs, both cheeses, and a generous amount of black pepper. Set aside.
3. Cook the guanciale: In a large cold skillet, add the guanciale. Turn heat to medium and cook slowly until the fat renders and meat becomes crispy, about 8-10 minutes. Remove from heat and let cool for 2 minutes.
4. Combine pasta and guanciale: Add the drained pasta to the skillet with guanciale. Toss to coat with the rendered fat.
5. Add the egg mixture: Remove pan from heat completely. Pour the egg mixture over the pasta, tossing vigorously. The residual heat will cook the eggs into a creamy sauce. Add pasta water as needed to achieve a silky consistency.
6. Serve immediately: The sauce will continue to thicken as it sits. Serve immediately with additional cheese and black pepper.