1. 1

   Step 1

   Cut 200 g of guanciale into strips.

2. 2

   Step 2

   In a large pan, sauté the guanciale over low heat until it becomes translucent.

3. 3

   Step 3

   In a bowl, crack 4 eggs and add 75 g of Pecorino, a pinch of salt, and pepper to taste.

4. 4

   Step 4

   Lightly whisk the egg and cheese mixture.

5. 5

   Step 5

   Cook 350 g of spaghetti in plenty of salted water.

   Timer 10 min
6. 6

   Step 6

   Drain the spaghetti al dente, reserving a ladle of the cooking water.

7. 7

   Step 7

   Transfer the pasta to the pan with the guanciale and toss briefly.

8. 8

   Step 8

   Turn off the heat and pour the egg and Pecorino mixture over the pasta.

9. 9

   Step 9

   Stir quickly to create a creamy sauce, adding the reserved cooking water if necessary.

10. 10

    Step 10

    Serve garnished with the remaining 25 g of Pecorino and plenty of freshly ground pepper.

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