- 400 g Spaghetti
- 4 Eggs separated
- 1 1/4 Cup grated Parmigiano
- 8 oz . sliced Guanciale Pancetta or Bacon
- 1/4 Cup Reserved Pasta Water
- 3 Tbs Olive Oil
- Black Pepper
- 2 Tbs Salt
To start, bring a large pot of water to a boil and add 2 tbs salt.
Split egg whites and yolks and whisk the whites.
Saute guanciale in olive oil on medium heat until golden and fat is rendered.
Remove pan from heat and set aside. Do not drain fat.
Add your spaghetti to the salted boiling water and cook for one minute less than package instructions. Reserve 1/4 cup of pasta water then drain spaghetti.
Add cooked spaghetti to the pan with guanciale and add reserved pasta water and stir for 1 minute. Add egg whites, parmigiano and a few turns of freshly ground black pepper and stir well to coat.
Serve immediately in warmed plates, form a small pocket at the top of the spaghetti and carefully add egg yolk. Top with more freshly ground black pepper and grated parmigiano and enjoy!