Ingredients
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1 tablespoon olive oil
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1 cup guanciale (or cured pork cheek), sliced into strips
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½ cup finely diced brown onion
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½ cup white wine
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450–500 g dried spaghetti
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2–3 cups pasta water
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3 egg yolks
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½ cup freshly grated Parmigiano Reggiano,
01
Guanciale and onions
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Bring a large pot of salted water to a boil.
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In a large saucepan, heat olive oil over medium-high heat. Add guanciale and cook for about 5 minutes until golden brown.
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Reduce the heat to medium, add the onions, and cook for 3 minutes until softened.
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Deglaze the pan with white wine, stirring to scrape up any browned bits. Reduce the heat to low.
02
The pasta
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Add the spaghetti to the boiling water and cook for about half the time indicated on the package (roughly 5 minutes).
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Drain the pasta, reserving 2–3 cups of pasta water.
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Add the partially cooked pasta to the saucepan with the guanciale and onions.
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Turn the heat to medium-high and simmer for 5 minutes, gradually adding pasta water as needed until the pasta is al dente and the sauce is absorbed. Remove from heat.
03
Finishing the pasta
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Off the heat, add one egg yolk at a time to the pasta, tossing quickly to avoid scrambling.
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Gradually sprinkle in ¼ cup of grated Parmigiano while tossing until the pasta becomes creamy.
04
Serve
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Transfer the pasta to a large serving bowl.
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Top with the remaining grated Parmigiano and freshly cracked black pepper. Serve immediately.
