A rich and creamy Roman pasta dish made with eggs, Pecorino Romano, guanciale, and black pepper. No cream needed — the silky sauce comes entirely from the egg and cheese emulsion.
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup pasta water before draining.
While pasta cooks, cook guanciale in a large skillet over medium heat until crispy, about 8 minutes. Add garlic and cook 1 minute. Remove from heat.
In a bowl, whisk together eggs, egg yolks, Pecorino, and Parmesan. Season with black pepper.
Add hot drained pasta to the skillet with guanciale (off heat). Toss to coat in fat.
Pour egg mixture over pasta, tossing quickly and adding pasta water a splash at a time to create a creamy, glossy sauce — do not scramble the eggs.
Serve immediately topped with extra Pecorino and cracked black pepper.