Instructions
- Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Render Guanciale in a large, heavy-bottomed skillet over medium-low heat until deeply crispy and golden brown. Remove guanciale with a slotted spoon and set aside, reserving the rendered fat.
- In a copper bowl, whisk together Egg Yolks, Whole Egg, Heavy Cream, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Black Pepper, and Nutmeg until smooth and emulsified.
- Add drained Pasta to the skillet with the guanciale fat. Toss to coat.
- Remove skillet from heat. Gradually pour the Egg mixture over the Pasta, tossing vigorously and continuously to create a creamy, emulsified sauce. Add reserved pasta water, 1 tablespoon at a time, if needed to adjust consistency. The goal is a silky, coating sauce.
- Stir in the cooked Guanciale. Serve immediately, garnished with additional Parmigiano-Reggiano Cheese and freshly cracked Black Pepper.
