Zubereitung

1. 1

   Cook the spaghetti al dente in plenty of salted water per the package. Reserve a cup of pasta water.

2. 2

   Dice the guanciale and render it crisp in a dry pan over medium heat.

3. 3

   Whisk the egg yolks, egg and Pecorino with plenty of pepper in a bowl until smooth.

4. 4

   Add the drained hot spaghetti to the guanciale, take off the heat, stir in the egg-cheese mix and loosen with a little pasta water into a creamy sauce.