• 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)
• ▢2 large eggs (Note 2)
• ▢2 egg yolks (Note 2)
• ▢100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)
• ▢1/4 tsp black pepper
• ▢400g/14 oz spaghetti
• ▢1 tbsp cooking/kosher salt (for cooking pasta)
• ▢1/2 cup pasta cooking water
• ▢1 garlic clove , finely minced (optional, Note 4)

GARNISH (OPTIONAL):

• ▢Parsley , finely chopped
• ▢Parmigiano reggiano

Instructions

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