Prep time: 15 minutes
Total time: 30 minutes
1 pound|453 grams spaghetti
3 ounces|90 grams guanciale or thick-cut bacon, cut into lardons
2 large eggs plus 3 large egg yolks
2 ounces|60 grams freshly grated Parmesan, plus more to serve
2 ounces|60 grams freshly grated Pecorino Romano, plus more to serve
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
1. In a medium bowl, whisk together the cheeses and the eggs with ¼ cup water. Crank in a good amount of black pepper and set aside.
2. Heat the oil in a large skillet over medium. Add the guanciale and cook until translucent, 3 minutes. Using a slotted spoon, transfer the guanciale to a small bowl.
3. Meanwhile, bring a large pot of mildly seasoned water to a boil. Don’t over-season your pasta water here as you normally would—this dish has a lot of salty elements (the pork, the cheeses), so adding too much isn’t necessary in this case. Add the spaghetti and cook until JUST under al dente, about 9 minutes. Strain, reserving 3/4 cup pasta water.
4. Add the pasta to the skillet and, working quickly and continuously mixing your spaghetti, slowly drizzle in the egg mixture until emulsified and creamy. Stir in the enough of the reserved pasta water to achieve a creamy consistency, tossing quickly to combine, along with the reserved guanciale. Divide between four bowls and grate more of each cheese on top to serve.
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