📝 About This Recipe
Transport yourself to a Roman trattoria with this masterclass in simplicity, where the magic lies in the emulsion of eggs, cheese, and cured pork. This recipe eschews heavy cream in favor of the traditional method, creating a luxurious, velvety coating that clings to every strand of al dente pasta. It is a smoky, peppery, and deeply savory dish that defines the heart of Italian comfort food.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pork and Fat
- 6 ounces Guanciale (cured pork jowl, cut into 1/2-inch batons; may sub pancetta)
- 1 tablespoon Extra Virgin Olive Oil (to help render the fat)
The Silky Sauce Base
- 3 large Whole Eggs (at room temperature)
- 2 large Egg Yolks (for extra richness)
- 1.5 cups Pecorino Romano (freshly and finely grated)
- 0.5 cups Parmigiano-Reggiano (freshly and finely grated)
- 2 teaspoons Black Peppercorns (toasted and coarsely cracked)
For Garnish
- 2 tablespoons Pecorino Romano (extra for dusting)
- 1 tablespoon Fresh Parsley (optional, finely chopped for color)
👨🍳 Instructions
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1
Bring a large pot containing 4-6 quarts of water to a rolling boil. Add the kosher salt; the water should taste like the sea.
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2
While the water heats, place the guanciale batons in a large, cold skillet with the olive oil. Turn the heat to medium-low.
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3
Slowly render the guanciale for 8-10 minutes until the fat is translucent and the edges are golden and crispy. Turn off the heat but leave the skillet on the stove.
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4
In a medium mixing bowl, whisk together the 3 whole eggs and 2 egg yolks until no streaks remain.
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5
Gradually whisk the grated Pecorino Romano and Parmigiano-Reggiano into the eggs until a thick, pale paste forms.
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6
Stir in the coarsely cracked black pepper. The amount may seem like a lot, but it is essential for the signature 'coal-worker' style flavor.
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7
Drop the spaghetti into the boiling water and cook for about 2 minutes less than the package directions (very al dente).
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8
Crucial Step: Before draining, reserve 2 cups of the starchy pasta cooking water. This is your 'liquid gold' for the sauce.
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9
Drain the pasta and immediately add it to the skillet with the crispy guanciale and its rendered fat. Toss over medium heat for 1 minute to coat.
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10
Remove the skillet entirely from the heat source. Let it cool for 30 seconds so you don't scramble the eggs.
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11
Pour the egg and cheese mixture over the pasta. Quickly and vigorously toss with tongs or a pasta fork, adding the reserved pasta water 1/4 cup at a time.
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12
Continue tossing and adding splashes of water until the cheese melts and the eggs thicken into a creamy, glossy sauce that coats every strand.
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13
Taste and adjust seasoning. Note that the cheese and pork are salty, so you likely won't need extra salt.
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14
Plate immediately into warmed bowls to maintain the sauce's silky consistency.
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15
Finish with a final dusting of Pecorino and a crack of fresh pepper. Serve immediately.
💡 Chef's Tips
Never use bottled grated cheese; the cellulose coating will prevent it from melting smoothly into the sauce. Always take the pan off the heat before adding the egg mixture to avoid making 'spaghetti and scrambled eggs.' If the sauce is too thick or sticky, add more pasta water; if it's too thin, keep tossing as the residual heat will thicken it. Guanciale is traditional, but if you can't find it, use high-quality thick-cut unsmoked pancetta. Warm your serving bowls in the oven or with hot water so the pasta doesn't seize up when served.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Frascati or Vermentino to cut through the richness. Serve with a simple side of bitter greens like Arugula or Radicchio tossed in a lemon vinaigrette. A crusty loaf of warm ciabatta is perfect for mopping up any leftover sauce at the bottom of the bowl. For a full Roman feast, start with an appetizer of artichokes or bruschetta. Finish the meal with a strong espresso to balance the savory intensity of the meal.