250g(9 oz) guanciale, or unsmoked rindless pancetta or streaky bacon plus 2 tablespoons pork fat or olive oil
320g(11 1/2 oz) spaghetti
3large egg yolks
1egg
good pinch of salt
1teaspoonfreshly ground Sarawak, Sichuan or black pepper
150g(5 oz) Pecorino Romano or Parmigiano Reggiano, finely grated
Instructions
Cut the guanciale or bacon into 1 cm (1/2 in) cubes. Put them into a frying pan with the fat, if using (if you are using guanciale you won’t need any extra fat), over a low heat for around 15–20 minutes or until each piece crisps up and releases its fat. Remove from the heat and set aside.
Cook the spaghetti in a large pan of well-salted boiling water until al dente. While the pasta is cooking, beat the egg yolks and white together in a large bowl. Add the salt, pepper and 125 g (2 oz) of the cheese. Once the pasta is cooked, put back into the saucepan. Add the bacon and fat and stir through with a wooden spoon. Continue stirring while adding the cheese and egg mixture. Serve straight away in hot bowls scattered with the remaining cheese. Tell your guests to eat it up as soon as they get it. As Giancarlo says, ‘Pasta waits for no man.’