📝 About This Recipe
Born in the heart of Rome, this iconic pasta dish is a masterclass in culinary alchemy, transforming humble ingredients into a rich, velvet-like sauce. This version honors tradition by shunning cream, instead relying on the emulsion of high-quality eggs and sharp Pecorino Romano to create its signature gloss. Each bite offers a perfect balance of funky, aged cheese, spicy black pepper, and the irresistible crunch of cured pork.
🥗 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 thick-cut pancetta)
- 1 teaspoon Extra Virgin Olive Oil (to help start the fat rendering)
The Golden Sauce Base
- 4 pieces Large Egg Yolks (room temperature for better emulsification)
- 1 piece Large Whole Egg (adds a touch of lightness to the richness)
- 1.5 cups Pecorino Romano (finely grated, plus extra for serving)
- 0.5 cups Parmigiano Reggiano (finely grated for a nutty balance)
- 2 teaspoons Black Peppercorns (toasted and coarsely cracked)
Finishing Touches
- 1 cup Pasta Cooking Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot containing 4-5 quarts of water to a rolling boil. Add the kosher salt; it should taste seasoned but not like the ocean.
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2
While the water heats, place the guanciale batons in a large, cold skillet or Dutch oven. Add the teaspoon of olive oil to help the fat begin to render.
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3
Turn the heat to medium-low and slowly cook the guanciale. You want to render the fat until the pieces are golden brown and crisp on the outside but still slightly chewy in the center (about 8-10 minutes).
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4
In a medium mixing bowl, whisk together the 4 egg yolks, 1 whole egg, Pecorino Romano, and Parmigiano Reggiano until a thick, pale paste forms.
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5
Add the toasted, cracked black pepper to the egg and cheese mixture. The pepper is a primary flavor, so don't be shy with the amount.
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6
Drop the spaghetti into the boiling water. Cook for about 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the pan.
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7
Once the guanciale is crisp, turn off the heat under the skillet. If there is an excessive amount of rendered fat (more than 4 tablespoons), spoon some out, but keep most of it for the flavor.
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8
Just before the pasta is ready, ladle out 1 cup of the starchy pasta water. Slowly whisk 2 tablespoons of this hot water into your egg and cheese mixture to 'temper' it, preventing the eggs from scrambling later.
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9
Using tongs, transfer the spaghetti directly from the water into the skillet with the guanciale. Do not worry about the water clinging to the noodles; it helps the sauce.
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10
Toss the pasta with the guanciale and fat over medium heat for 1 minute to coat every strand and finish the cooking process.
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11
CRITICAL STEP: Remove the skillet from the heat entirely. Let it sit for 20 seconds so the pan isn't screaming hot. Pour the egg and cheese mixture over the pasta.
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12
Vigorously toss and stir the pasta with tongs or a wooden spoon, adding splashes of the reserved pasta water as needed. The residual heat will cook the eggs into a creamy, glossy sauce that coats the noodles perfectly.
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13
Continue tossing until the sauce thickens and looks like liquid gold. If it looks dry, add more pasta water a tablespoon at a time.
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14
Plate immediately into warmed bowls. Garnish with an extra dusting of Pecorino Romano and a final crack of black pepper.
💡 Chef's Tips
Always use room temperature eggs to ensure a smooth emulsion and prevent the sauce from breaking. Never add cream; the creaminess comes entirely from the emulsion of fat, egg, and starchy water. Toast your peppercorns in a dry pan before grinding them to release deep, floral oils that pre-ground pepper lacks. If the sauce starts to clump (scramble), immediately add a splash of cool pasta water and whisk vigorously to bring it back. Use a microplane for the cheese so it is light and airy; this allows it to melt instantly into the sauce without lumps.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Frascati or Vermentino to cut through the richness. A simple side of bitter greens, such as an Arugula salad with lemon vinaigrette, balances the salty pork. Serve with toasted ciabatta to mop up any leftover golden sauce at the bottom of the bowl. Finish the meal with a sharp espresso to cleanse the palate after the savory intensity of the Pecorino.