Steps

1. Cut Guanciale (45g).
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2. Cut the guanciale into large cubes to fully enjoy its flavor.
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3. Add the cubed guanciale to a frying pan and cook slowly until crispy, rendering the fat. Crucial Tip! This rendered fat is the source of the sauce's umami and richness, so do not discard it. Frying until crispy is a characteristic of Roman pasta.
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4. Remove the crispy guanciale. Reserve the fat left in the frying pan.
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5. In a bowl, combine 3 egg yolks, 10g Grana Padano, and 5g Pecorino Romano.
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6. Add the reserved guanciale fat from step 4 and 30-40cc of reserved pasta water to the bowl from step 5, and mix well to thin the egg yolk base. Crucial Tip! The eggs will not scramble even when hot liquid is added.
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7. While the pasta is cooking, place the bowl with the egg yolk base from step 6 in a double boiler and gradually increase the temperature while constantly mixing with a hand mixer. Crucial Tip! The mixture thickens when the hand mixer feels heavier. Finish cooking in the double boiler until the center reaches about 65°C (149°F) to create a rich sauce.
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8. Once thickened, switch to a rubber spatula and scrape any cooked egg off the sides of the bowl.
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9. If the sauce is too thick, adjust with more pasta water to achieve a slightly looser consistency.
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10. Start boiling Spaghetti (70g, 2.2mm thick) in water seasoned with 1.5% salt. Crucial Tip! Thick noodles pair well with rich sauces.
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11. Add the cooked pasta to the bowl from step 9 and toss with the guanciale from step 4.
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12. Finally, briefly place the bowl back in the double boiler and gently warm while mixing to achieve the final sauce consistency.
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13. Plate the pasta.
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14. Garnish with Pecorino Romano (to taste) and black pepper (to taste), and serve. Enjoy!
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