To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in Eternal Pleasures, author Anya von Bremzen's tribute to classic Roman dishes (April 2010).
- 4 tbsp. extra-virgin olive oil
- 4 oz. thinly sliced guanciale or pancetta cut into 1⁄2" pieces
- 2 tsp. freshly cracked black pepper, plus more to taste
- 1 3⁄4 cups finely grated Parmesan
- 1 egg plus 3 yolks
- Kosher salt, to taste
- 1 lb. spaghetti