Grate the cheeses

• Finely grate the pecorino and parmesan, using a higher ratio of pecorino.

Make the egg and cheese paste

• In a large bowl, crack the whole egg and the egg yolks.
• Add the grated cheeses.
• Toast the black peppercorns until fragrant, grind them and add to the bowl.
• Mix everything into a smooth paste.

Crisp the guanciale

• Slice the guanciale into 1-inch cubes.
• Fry over high heat until the exterior is crispy and the inside is soft.

Enrich the paste

• Mix a spoonful of the rendered guanciale fat into the egg and cheese paste.

Cook the spaghetti

• Bring salted water to a boil and cook the spaghetti until al dente.

Emulsify off the heat

• Add the drained spaghetti directly to the paste, off the heat.
• Mix over the steaming pasta water until creamy, loosening with pasta water if needed.

Serve

• Spoon the crispy guanciale over the pasta and enjoy.