Preparation
- Cook the spaghetti according to packaging instructions making sure not to add salt to the water.
- While the pasta is cooking, beat the egg yolks and add the cheeses and black pepper.
- Slice the guanciale and cook in a dry pan until crispy. Spoon out the crispy guanciale and put aside.
- Pour some of the fat into the egg mix whilst whisking constantly. Whilst still whisking, add half a ladle of hot water from the pasta into the egg mix.
- Drain pasta and add to the egg mix.
- Mix well, add half the guanciale and plate.
- Add the rest of the guanciale on top of the spaghetti and enjoy!