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Ingredients
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Pasta
Sauce & Toppings
Method
Pasta
Bring water to a rolling boil
In a large pot, bring 4 liters (about 1 gallon) of water to a vigorous boil. Add 1 tablespoon salt once boiling.
Cook the pasta
Add 1 lb fresh spaghetti or bucatini and cook until just shy of al dente (fresh pasta usually 2–3 minutes; check at 2 minutes). Stir occasionally to prevent sticking.
Reserve pasta water and drain
Just before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta quickly and transfer to a large warm mixing bowl or to the pan with guanciale (see next section) — do not rinse.
Sauce & Toppings
Prepare egg-cheese mixture
In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Add 1 cup finely grated Pecorino Romano and 1 teaspoon of the freshly ground black pepper, whisking to form a thick, pasty emulsion. The mixture should be creamy; if too stiff, whisk in a tablespoon of reserved pasta water to loosen slightly.
Render guanciale
While the pasta water heats, place 8 oz guanciale cut into 1/4" lardons in a cold skillet. Add 1 tsp olive oil only if the guanciale is very lean. Turn the heat to medium. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden (about 6–10 minutes). Remove from heat and keep the rendered fat and crisped guanciale in the pan; leave the pan warm, not hot.
Combine pasta and guanciale
Add the drained pasta to the warm skillet with the guanciale and rendered fat (or transfer guanciale and fat into the large mixing bowl with pasta). Toss to coat thoroughly so the pasta is glossy with fat. If the pan is too hot, let it cool briefly so it’s warm, not sizzling — you must avoid scrambling the eggs in the next step.
Emulsify with egg-cheese mixture
Working quickly off direct heat, pour the egg and Pecorino mixture over the warm pasta and toss vigorously with tongs or a spoon. Add reserved pasta water a little at a time (start with 1/4 cup) while tossing to create a silky, creamy sauce that clings to the strands. Continue adding small amounts of pasta water as needed to reach a smooth, emulsified consistency — you may not need the full cup. The residual heat of the pasta cooks the eggs gently into a glossy sauce; do not return to direct high heat.
Finish and season
Stir in the crisped guanciale pieces (if they were removed earlier). Taste and add up to 1 teaspoon fine salt if needed (remember the Pecorino and guanciale are salty). Grind the remaining 1 teaspoon freshly ground black pepper over the pasta and toss once more.
Serve
Divide between warm plates or bowls. Garnish with a light dusting of extra grated Pecorino and an extra crack of black pepper. Serve immediately.