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This iconic Roman pasta combines eggs, guanciale, and pecorino into a rich, creamy mediterranean masterpiece. A high protein dish that's perfect for family dinners and satisfying enough for intermittent fasting meal plans.
Bring a large pot of salted water to a boil and add the spaghetti. Cook until just al dente according to package instructions, reserving ¾ cup of pasta water before draining.
While the pasta cooks, cut the guanciale into ¼-inch pieces. Heat a large skillet over medium heat and sauté the guanciale until crisp but not burnt, about 4–5 minutes. Adjust heat lower if fat renders too quickly.
In a mixing bowl, vigorously whisk together the eggs, extra egg yolk, and most of the grated pecorino romano cheese (reserve a little for serving) until smooth. Add a generous amount of ground black pepper.
Immediately add the drained, hot spaghetti to the skillet with guanciale and rendered fat. Remove from heat and let cool for 30 seconds to prevent scrambling.
Quickly pour the egg and cheese mixture over the pasta, tossing continually to create a creamy sauce. Add reserved pasta water a little at a time as needed to loosen for a glossy, silky texture.
Taste and adjust seasoning with salt and extra black pepper. Serve immediately, topped with the remaining pecorino romano cheese and a final grind of black pepper.
