[trg_recipe template=”recipe” recipe_cuisine=”Italian” recipe_category=”” author_src=”custom” author_name=”Barbara Pollastrini” ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%222%20Persons%22%2C%22list%22%3A%22%20%20%20%3Cb%3E%20160%20grams%20spaghetti%5Cn%20%20%20%202%20egg%20yolks%20large%5Cn%20%20%20%2015%20grams%20grated%20Parmigiano%20Reggiano%5Cn%20%20%20%2010%20grams%20grated%20Pecorino%20Romano%5Cn%20%20%20%20%C2%BD%20tsp%20Fresh%20ground%20pepper%5Cn%20%20%20%20100%20grams%20guanciale%20(cured%20pork%20jowl)%20cut%20into%201-centimeter%20cubes%20%20%20%3C!b%3E%22%7D%5D” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” enable_numbering=”” hide_nutrition=”true” social_heading=”Share the Recipes” social_buttons=”twitter,facebook,whatsapp,linkedin,pinterest,email,print”][trg_recipe_method]
Bring a large pot of slightly salted water to boil over high heat.
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca4-300x300.jpg)
Cook the pasta according to package instructions. (Always al dente)
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca2-300x300.jpg)
Cut the guanciale it in cubes and cook it in a pan (No fat added) at low heat first, until the fat is released, then at medium heat, until is crispy.
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca2a-300x300.jpg)
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca2b-300x300.jpg)
Strain the fat from the guanciale, put on the side.
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca1-300x300.jpg)
In the meantime, in a bowl mix Parmigiano Reggiano, Pecorino Romano, egg yolks, ½ tbsp of the guanciale fat, fresh grounded black pepper, mix until well blended and creamy.
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca3-300x300.jpg)
Once the pasta is cooked add it to the egg and cheese moisture and stir until creamy add half of the crispy guanciale, stir for few minutes, ad 1 tbs of cooking water (if need it) stir until all is all combine.
![](https://barbarapollastrini.com/wp-content/uploads/2021/12/ca5-300x300.jpg)
Plate the pasta, add some Pecorino Romano, the remain guanciale and fresh ground black pepper.
Serve immediately
Enjoy
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