💧 Boil the Pasta
- Bring a large pot of water to a boil and add the kosher salt.
- Cook the spaghetti until 1 minute shy of al dente, then reserve 1 cup of pasta water.
🥓 Render the Guanciale
- While the pasta cooks, place the guanciale in a cold large skillet.
- Cook over medium heat for 7 to 9 minutes until the fat renders and the pieces are golden and crisp.
- Remove the skillet from the heat.
🥚 Whisk the Sauce
- In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmigiano Reggiano, and black pepper.
🍝 Combine and Emulsify
- Add the drained pasta to the skillet with the guanciale and toss to coat in the rendered fat.
- Off the heat, pour in the egg mixture and toss vigorously, adding splashes of pasta water until a glossy, silky sauce coats every strand.
- Serve immediately with extra cheese and black pepper on top.