Steps
- Whisk 2 large pasteurized eggs, 2 pasteurized egg yolks, 100g of finely grated Parmigiano Reggiano, and ¼ teaspoon of black pepper in a large bowl.
- Cook 400g of spaghetti in salted boiling water according to the package directions. Reserve some cooking water before draining.
- Meanwhile, cut 175g of rindless guanciale into small batons. Fry in a dry pan over medium-high heat for 4-5 minutes, until golden.
- Toss the drained pasta with the guanciale and its fat. Immediately transfer everything to the egg bowl, add 125ml of reserved pasta cooking water, and stir vigorously for 1 minute, until creamy. Serve immediately.