Equipment needed : Mixing bowl for the sauce, large pot for boiling spaghetti
Cook the spaghetti in boiling salted water until al dente. Drain and keep some pasta water.
In a mixing bowl, whisk the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
In a large skillet, cook the diced guanciale or pancetta over medium heat until crispy.
Add the drained spaghetti to the skillet with the guanciale or pancetta and toss to combine.
Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. If it’s too thick, add a little pasta water.
Garnish with more Pecorino Romano and chopped fresh parsley, if desired.
