The magic of this classic Italian dish is how the sauce comes together from cheese, eggs, cured pork, and pasta water—no cream required!  

Preparation

Cut guanciale into ¼-inch slices, then into batons.

Place eggs and yolks in a large bowl. Whisk to combine, then stir in the Pecorino Romano and pepper.

Bring 1 gallon of water to a boil with the salt. Add pasta and cook according to manufacturer's directions, about 9–11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.

While the pasta is cooking, place guanciale in a nonstick pan over medium-high heat and cook for 4–5 minutes, until golden and crispy. Fat will render during cooking.

Place drained pasta into the pan with the cooked guanciale and toss to coat in rendered fat.

Transfer the pasta and any residual fat into the bowl with the egg mixture. Add ½ cup pasta cooking water and stir vigorously so the sauce emulsifies and clings to the pasta.

Serve immediately garnished with Pecorino Romano, a pinch of black pepper, and minced parsley, if desired.