Instructions

• Cook spaghetti until almost done, reserve a cup or so of the pasta water.
• While the spaghetti is cooking, slowly fry the guanciale until brown, and fat rendered. If more than 1-1/2 TBS, drain some off.
• In another bowl, beat eggs, and add cheese. Mix well.
• Remove guanciale from pan but reserve drippings.
• When the spaghetti is done, pour a small amount of pasta water into the egg mixture and stir, continue adding until a nice creamy sauce forms. Add in small amounts so the eggs don't cook or curdle.
• Using tongs, remove the pasta from the water, drain slightly and add to pan on low heat. Mix with drippings until well covered.
• Turn off heat and pour in sauce. Toss pasta several minutes until well coated and creamy. Add small amounts of water if it's too dry. Once dreamy creamy, add guanciale and mix. Serve immediately.