This is a somewhat light dish that really fills you up without feeling like your stomach is going to burst. I substituted fresh parmesan for the Pecorino Romano and bacon for the guanciale. For the salted water I salted the water for the noodles and then scooped off a 1/4 cup for the rest of the recipe just before I drained the pasta. I also tried to let some of the warmer ingredients cool a little before mixing them with the eggs so I didn’t scramble the eggs in hot water.
1 pound spaghetti
2 whole eggs, plus 2 yolks
1 cup grated Pecorino Romano cheese
1 1/2 Tbsp coarsely ground black pepper
½ cup guanciale (Italian cured pork jowl, available at specialty food shops), cut into thin strips and cooked until crisp–fat reserved separately (pancetta can be substituted)
¼ cup hot salted water
1. Bring a large stock pot of salted water to a boil. In a mixing bowl, whisk together ¾ cup of the pecorino, the reserved guanciale fat, and the hot water until smooth.
3. Add the eggs and yolks and thoroughly incorporate with cheese mixture. Transfer to a large (10”-12”) sauté pan or wok.
4. Cook pasta until “al dente”, drain well, and add to the pan together with the black pepper and crispy guanciale.
5. Gently cook over low heat, stirring the pasta continuously until the cheese/egg mixture begins to thicken around the pasta. Once thickened, remove the pasta from the heat immediately to prevent scrambling the eggs.
6. Serve on 4 plates (or one large family style platter) and sprinkle with the remaining ¼ cup pecorino. Serves 4
From: Men’s Health