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Serves 4 people


  • 200g Guanciale cut into 1 centimeter dice
  • 3 large eggs (1 whole egg + 2 egg yolks)
  • 100g freshly grated pecorino romano
  • freshly ground black pepper
  • 450g pasta (Suggested: Spaghetti, Rigatoni or Mezze maniche)


Put the guanciale in a large pan. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 3 minutes and keep it warm.

Put the water in a pot and let the water come to a full rolling boil, then add salt and pasta, stirring occasionally until al dente.

While the pasta is cooking, break the eggs into a small bowl, add all pecorino and a generous grinding of pepper. Whisk gently until the mixture is smooth.

Drain the pasta and put it in the pan with the guanciale over low heat. Toss quickly to mix well.

Turn off the stove and pour the egg and cheese mixture into the pasta and mix quickly with two wooden spoons.

Work very fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy.  Buon Appetito!!!