Ingredients: 

2 teaspoons olive oil 

1 pound guanciale, diced 

1 (16 oz) package spaghetti 

3 large eggs 

10 tablespoons grated pecorino Romano cheese, divided 

Salt and freshly ground black pepper to taste 

Steps: 

1. Heat olive oil in a large skillet over medium heat 

2. Add guanciale  

3. Cook turning occasionally, until evenly browned and crispy (5-10 minutes) 

4. Remove from heat and drain on paper towels 

5. Bring a large pot of salted water to boil 

6. Cook the spaghetti until tender yet firm to bite (9 minutes) 

7. Drain and return to pot 

8. Let it cool while stirring occasionally 

9. Whisk eggs, ½ off the pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy 

10. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. 

11. Stir in guanciale 

12. Top with remaining pecorino Romona cheese and black pepper