Bella Cucina

Step 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.

Step 2. While the pasta cooks, remove the rind from the guanciale and cut it into small strips or cubes. Place them in a large skillet over medium heat and sauté until the fat has rendered and the pork is golden and crispy. Once done, remove the skillet from the heat.

Step 3. In a medium bowl, whisk together 3 egg yolks and 1 whole egg. Stir in the finely grated Pecorino Romano and a generous amount of freshly ground black pepper until a thick paste forms.

Step 4. Reserve about 1/2 cup of the starchy pasta water, then drain the spaghetti.

Step 5. Add the hot pasta directly into the skillet with the crispy guanciale and its rendered fat. Toss well to coat the noodles thoroughly.

Step 6. Ensure the skillet is off the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the pasta. Toss vigorously, adding a splash of the reserved pasta water as needed, until the sauce becomes creamy and emulsified. Serve immediately with extra cheese and pepper.