This classic Roman recipe for Pasta Carbonara with Guanciale combines crispy guanciale with pasta then tossed in a creamy sauce of egg and Parmegiano Reggiano.
Cook pasta according to package directions reserving approximately 1 cup of pasta cooking water.
Cube the guanciale and cook until it is crispy and its fat has been rendered then turn off the heat.
Whisk together one whole egg, one egg yolk, the grated Parmegiano Reggiano, and freshly ground black pepper until a creamy sauce has formed.
Toss the guanciale and pasta in the rendered fat to get the pasta well seasoned then turn off the heat. With the heat off add the egg and cheese mixture and stir. The texture should be creamy and not runny.