Ingredients

• 400 g dried spaghetti
• 150 g guanciale (cured pork cheek)
• 4 egg yolks
• 2 eggs
• 100 g Pecorino Romano
• 2 tsp black peppercorns
• 1 tbsp coarse salt

Method

1. 01
   Boil the water Bring about four litres of water to a rolling boil in a large pot, then add the coarse salt.
2. 02
   Cut the guanciale Slice the guanciale into strips about one centimetre thick and three centimetres long.
3. 03
   Mix the egg sauce In a large bowl, whisk the egg yolks, the whole eggs, most of the grated pecorino and most of the black pepper into a thick, smooth paste.
4. 04
   Render the guanciale Put the guanciale in a cold, wide frying pan with no oil, set it over medium low heat, and cook, stirring now and then, until the fat turns clear and the edges are golden and crisp. Then turn off the heat.
5. 05
   Cook the spaghetti Add the spaghetti to the boiling water and cook it for about two minutes less than the packet time, so it is still firm in the centre.
6. 06
   Loosen the egg sauce Scoop out a cup of the starchy pasta water, and whisk two tablespoons of it into the egg mixture.
7. 07
   Toss in the fat Lift the spaghetti straight from the pot into the pan with the guanciale, set the pan over low heat, and toss for about thirty seconds to coat every strand in the fat.
8. 08
   Add the eggs Take the pan off the heat and wait a moment. Pour in the egg mixture and toss quickly and constantly, adding splashes of pasta water, until the sauce turns glossy and creamy and clings to the pasta.
9. 09
   Serve right away Divide the pasta between warm plates and finish each one with the remaining pecorino and a final grind of black pepper.