Instructions

1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 1-2 minutes less than package time.
2. Save at least 1 cup of starchy pasta water before draining.
3. Slice guanciale into thin strips. Put in a cold pan and cook over medium-low heat until fat renders and meat is golden and lightly crisp. No oil is needed. Remove crispy guanciale, keeping rendered fat in pan.
4. In a bowl, whisk 3 egg yolks plus 1 whole egg until uniform. Add finely grated Pecorino Romano and a good amount of black pepper; whisk to a thick cream.
5. Temper the egg mixture by whisking in a small ladle of hot pasta water until smooth and creamy, not runny.
6. Drain pasta very al dente. Rewarm the pan with guanciale fat, add pasta and toss to coat well. Add most of the guanciale back in. Turn off the heat (crucial to avoid scrambling).
7. Off the burner, quickly pour the egg-cheese mixture over the hot pasta, tossing energetically with tongs or a fork.
8. Add small splashes of hot pasta water as needed, tossing continuously until you achieve a silky, glossy, creamy emulsion that clings to the pasta with no visible cooked egg bits.
9. Adjust with more pepper and, if needed, a tiny pinch of Pecorino (it's salty). Plate immediately with reserved guanciale and a light dusting of Pecorino and pepper.