Step 1.
Start by bringing a large pot of salted water to a boil. While that’s happening, place the guanciale into a small, heavy-based frying pan over medium-low heat. Let it cook slowly so it turns golden, crisp and the fat renders out.
Step 2.
Once the water’s boiling, add a generous handful of salt, then drop in the pasta and set your timer to a couple of minutes less then what the packet says. In a large bowl, whisk the egg yolks, whole egg, Pecorino and plenty of black pepper. Slowly drizzle in the warm rendered fat from the guanciale, whisking constantly so it blends into the eggs.
Step 3.
As the pasta nears al dente, scoop out about ⅓ cup of the cooking water. Gradually whisk this into the egg mixture to gently warm and loosen it.
Step 4.
When the pasta is ready, lift it straight from the pot into the bowl with the eggs. Stir and toss everything together thoroughly, letting the heat from the pasta gently thicken the sauce into a creamy coating.
Step 5.
If you’re feeling confident, you can set the bowl back over the pot of simmering water (making sure the bottom of the bowl doesn’t touch the water) and stir quickly to heat the mixture further. Done carefully, this makes the sauce extra thick and lush — but watch it closely so you don’t scramble the eggs.
Step 6.
Finally, add the crispy guanciale, give everything a good toss and taste for seasoning. Serve straight from the bowl with extra Pecorino Romano, loads of black pepper, and ideally a nice glass of wine.
