Crisp the guanciale

• Dice the guanciale into small pieces.
• Cook it slowly in a pan until crunchy.
• Remove it from the pan, keeping the rendered fat.

Clean the truffle

• Remove the dirt with a small knife.
• Under running water, brush away any trace of sand or dirt.
• Dry it immediately.

Cook the pasta

• Boil the spaghetti in salted water until al dente.
• Drain, keeping the pasta still damp.

Make the egg mixture

• Separate the egg whites from the yolks, then add a whole egg.
• Add the pecorino, the parmigiano and the black pepper.
• Mix well.

Combine off the heat

• Toss the damp pasta with the egg mixture and the guanciale fat.
• Stir quickly to create a creamy sauce without scrambling the eggs.

Finish with truffle

• Add the crispy guanciale.
• Shave the white truffle very thin over the pasta.
• Serve immediately.