Ingredients (4 servings): 

400g Spaghetti

100g Pecorino Romano DOP

200g Guanciale or Diced Pancetta (as an alternative)

6 egg yolks (not included)

Black Pepper (not included)

Preparation:

• Cut the guanciale without the rind into thick slices and make strips. Add them to a hot pan. Alternatively, if you use diced pancetta, pour a little bit of extra virgin olive oil in a frying pan, and once hot add the pancetta. It will turn transparent first and then golden crisp, releasing the fat you need for your pasta!
  
  
• Separate the eggs in a bowl and add most of the grated Pecorino Romano DOP (leaving some aside for final touch), a pinch of salt, and abundant pepper. Gently whisk. Add 1 or 2 spoons of the pasta cooking water to dilute the "cream".
  
  
• In the meantime, boil the spaghetti “al dente” in abundant salted water (be careful with salt both in the water and in the eggs as Pecorino and Guanciale are already salty).
  
  
• Drain the pasta (keep a bit of the cooking water aside) and add it to the frying pan with the guanciale or pancetta. Lightly toss. 
  
  
• Turn off the gas and add the egg and Pecorino mixture to the pasta and a spoon of the cooking water if necessary. Stir quickly.
• Serve to add the Pecorino Romano DOP and pepper on top.

 Buon Appetito!