Cook the Spaghetti in a large pot of salted boiling water, as per instructions on the box. We recommend adding 7 grams of salt per litre of water.
PREP THE GUANCIALE
Meanwhile, cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
BEAT THE EGGS
Beat the egg yolks, add the Pecorino cheese and two tablespoons of boiling water. Add freshly ground black pepper.
COMBINE AND SERVE
When the pasta is cooked al dente, drain and place in the pan with the Guanciale. Take the pan away from the heat, then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy finish. Mix well then sprinkle Pecorino cheese and black pepper, as required. Serve hot.
"Give people food that you would give your own children"
Pietro Barilla
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