Servings: 2 servings

100g Guanciale (you can use Pancheta or Bacon as a substitute) 100g Guanciale (you can use Pancheta or Bacon as a substitute)
350g Tagliatelle (or other long pasta) 350g Tagliatelle (or other long pasta)
3 Eggs 3 Eggs
100g Pecorino Romano cheese (you can use Parmesan cheese as a substitute) 100g Pecorino Romano cheese (you can use Parmesan cheese as a substitute)
Sea Salt and fresh Black Pepper to taste Sea Salt and fresh Black Pepper to taste

Guanciale: subheading: Guanciale:
Add guanciale to pot on medium temperature
Cook until fat from guanciale is reduced (pour out excess fat if you prefer less fat in the sauce)
Pasta: subheading: Pasta:
Boil pot of water
Season water with sea salt
Add fresh pasta to boiling water (cook for 3mins for fresh or 7mins boxed pasta)
Strain and reserve 1 cup of pasta water for egg sauce
Egg Sauce: subheading: Egg Sauce:
Separate two egg yolks and add one whole egg
Whisk together
Slowly add ½ cup of pasta water to egg sauce (this will prevent the eggs from scrambling in the pot)
Combine: subheading: Combine:
Turn off stove heat and finish cooking with residual heat from pot
Combine all ingredients, mix together and add generous amount of pecorino romano cheese
*If the sauce is too thick, gradually add a little bit of pasta water.
*If the sauce is too runny, add another egg yolk or more cheese!
Garnish with black pepper and pecorino romano cheese
Buon appetito!