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Instructions
1. Cook spaghetti in large pot of salted boiling water until al dente
2. While pasta cooks, heat olive oil in large skillet over medium heat
3. Add guanciale (or bacon) and cook until crispy, about 5-7 minutes
4. In medium bowl, whisk together egg yolks, grated pecorino romano, and black pepper
5. Reserve 1 cup pasta cooking water, then drain pasta
6. Add hot pasta to skillet with guanciale
7. Remove from heat and quickly toss with egg mixture, adding pasta water gradually until creamy
8. Serve immediately with extra cheese and black pepper
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Chef's Notes
The key is to work quickly and not let the eggs scramble. No cream needed - just eggs, cheese, and pasta water!