Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
While the pasta is cooking, dice the guanciale (or pancetta) into small pieces.
In a large skillet, cook the guanciale over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
In a mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it to the skillet with the rendered guanciale fat. Toss to coat.
Remove the skillet from the heat and pour the egg mixture over the hot spaghetti. Toss quickly and continuously to create a creamy sauce. Add a little reserved pasta water at a time if the sauce is too thick, until it reaches your desired consistency.
Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper.
I found the recipe a little bland. I added more salt and pepper, which helped, but it still didn't quite have the depth of flavor I expected. Maybe I didn't whisk the eggs enough.
Absolutely fantastic! The sauce was perfectly creamy, and the instructions were easy to follow. Used pancetta as suggested, and it turned out amazing. Will definitely make this again!
Quick and easy to make. Great for a weeknight dinner. The flavor was excellent, and the instructions were easy to follow.
Good, but I struggled a bit with the sauce. It seemed to separate slightly, even with the pasta water. I think I needed to be faster when adding the pasta.
Really enjoyed this. The creamy texture was spot on. Next time, I'll try to find guanciale, as the recipe suggests. The pancetta was good, but I bet the guanciale would be even better.
