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INSTRUCTIONS

1. Add water to a saucepan and bring to a boil on high heat. Once water begins to boil, add salt and spaghetti. Boil spaghetti on high for 10 minutes.
2. In a bowl, add 3 egg yolks and 1 full egg.
3. Add 75g of pecorino cheese to the bowl.
4. Add 15g of pepper to the bowl
5. Using a whisk, mix ingredients until very well combined. Set aside.
6. Dice guanciale into small pieces.
7. In a frying pan on medium heat, sauté guanciale for 2-3 minutes, until it becomes slightly crispy. Remove guanciale from heat.
8. To the egg and cheese mixture, add guanciale and half a cup of boiling pasta water. Set the bowl aside.
9. Once the spaghetti has been cooking for 10 minutes, strain the pasta using a colander.
10. Add the spaghetti to the sauce bowl and mix gently.
11. When serving, add pecorino cheese and a sprinkle of pepper on top.

Notes

For an al-dente pasta, boil spaghetti for 10 minutes. For a soft pasta, boil for 13-14 minutes. 

Store in the refrigerator for up to 2 days at 2-7°C.