1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes (pancetta is easier to find)
3 egg yolks
1 egg
¾ cup grated Pecorino-Romano cheese (I prefer Parmesan)
water from the cooked pasta added as needed (be sure to reserve some)
salt and freshly ground black pepper to taste
Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Recipe credit to NY Times and others