Step 1

200 g Spaghetti · 5 g Salt for the cooking water

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve a cup of the cooking water.

Step 2

100 g Guanciale or pancetta

Meanwhile, dice the guanciale or pancetta and brown it in a pan over medium heat until crispy. Turn off the heat.

Step 3

2 Eggs · 1 Egg yolk · 50 g Grated Pecorino Romano cheese (or Parmesan) · 1 g Freshly ground black pepper

In a bowl, whisk the eggs and egg yolk with the grated cheese and plenty of pepper.

Step 4

Add the drained spaghetti to the pan with the guanciale and toss. Remove the pan from the heat and wait a few seconds.

Step 5

Stir in the egg and cheese mixture quickly. Gradually add cooking water until you achieve a creamy sauce. Serve immediately.