Spaghetti with Crispy Guanciale and Creamy Egg Yolk Sauce

Method

1. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package instructions until al dente.
3. While pasta cooks, dice guanciale into small pieces and cook in a large skillet over medium heat until crispy.
4. In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of black pepper.
5. Add the cooked spaghetti to the skillet with guanciale, then toss to coat.
6. Remove from heat, quickly add the egg and cheese mixture, and toss until creamy.
7. Season with additional salt and pepper if needed.
8. Serve immediately, topped with more Pecorino Romano if desired.