Eggs: 2
Egg yolks: 2
Parmesan: 40g
Guanciale: 150g
Spaghetti: 200g
Black Pepper
Sea salt

Place a large pot of lightly salted water (no more over high heat, and bring to a boil.

In a mixing bowl, whisk together the eggs, yolks and Pecorino. Season with a pinch of salt and generous black pepper.

Add spaghetti to the water and boil until al dente.

Heat just a bit of olive oil in a large skillet over medium heat, add the guanciale, and sauté until the fat just renders, on the edge of crispness but not hard.

Drain pasta and add to the skillet over low heat. Stir for a minute or so. Move to the mixing bowl and stir in the cheese mixture, adding some reserved pasta water if needed for creaminess.

Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

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