Trim and prepare the Guanciale – 

Step 1 – Take the guanciale out of its packaging and remove imperfections, such as the skin and any gray discoloration part. Cut the cured meat around half an inch thick and into 1 to 1.5 inches long strips.

Toast the black peppercorns – 

Step 2 – Heat a small frying pan on low heat and add whole peppercorns. Toast the peppercorns for 30 to 45 seconds or until fragrant. You then crush the peppercorns in a mortar and pestle or put them in a ziplock bag, and use a meat tenderizer or rolling pin to crush them.

Grate the cheese – 

Step 3 – Use a Microplane tool to finely grate both Pecorino Romano and Parmigiano Reggiano cheese blocks and use the cooking scale to measure the appropriate quantity needed for the recipe. 

Prepare the egg sauce – 

Step 4 – Separate the four eggs’ yolks and whites once the cheese is grated. We will only use two egg whites and four egg yolks for this recipe, and you can save the remaining egg white for later use in other recipes.

Step 5 – Using a clean bowl, whisk the finely grated Pecorino Romano and Parmigiano Reggiano cheeses together with the separated egg yolks. Mix until it forms a paste-like consistency.

Step 6 – To make the egg white, use a small hand mixer or a whisk to beat it for 3 to 4 minutes until it reaches a soft peak. Next, pour the beaten egg whites into the egg yolk and cheese mixture and gently fold the two mixtures with a spatula until well combined.  The egg and cheese sauce is now done.  Set the mixture aside. 

Cooking the pasta – 

Step 7 – Add ¼ cup of sea salt to the water in a large pot and bring it to a boil. Cook the pasta you choose according to package instructions until it’s al dente. First, reserve half a cup of pasta water for later use, then drain the pasta. 

Cook and sear the Guanciale – 

Step 8 – As the pasta begins to cook, it’s time to prepare the guanciale.  Begin by heating a large frying pan on low heat. Then, add the guanciale into the pan without any additional oil. Keep a close eye on it to prevent overcooking or burning. The fat will render out and create its oil as the guanciale cooks. Once the fatty parts become translucent and the meaty parts turn golden brown, remove the guanciale from the frying pan, set aside, and reserve the flavorful oil dripping for the next step. 

Assemble the dish – 

Step 9 – The guanciale and pasta should be ready simultaneously. The assembly process requires speed as the dish cools quickly. First, reserve half a cup of pasta water, drain the pasta in a colander, and return it to the same large frying pan used to cook the guanciale. Over low heat, use a thong to mix the pasta with the oil drippings to enhance the flavor for approximately 1 minute.

Step 10 –  Add half of the cooked Guanciale and the crushed black pepper to the bowl containing the egg and cheese mixture prepared earlier.   Mix well.  Now, quickly add the cooked pasta to the egg, cheese, and guanciale sauce and mix everything together swiftly. It is important to complete this step quickly to avoid scrambling the egg mixture. If the mixture is too dry, slowly add pasta water, a tablespoon or two at a time, until you reach your desired consistency.

Step 11 – The dish is complete. Finish by adding the remaining cooked Guanciale, garnishing on the pasta, and grating additional Pecorino Romano or Parmigiano Reggiano cheese. Then, savor and enjoy!