Recipe Summary test

15 mins
25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Fill a large pot with water and bring to a boil. As the water heats, season it well with salt. You should be able to taste the salt in the water (like the ocean!).

  • Add the spaghetti and cook, stirring often to prevent sticking, until al dente.

  • Drain the pasta over a medium bowl, reserving about 1 1/2 cups of the cooking water.

  • Cut the guanciale into 1/2-inch pieces. Cook in a large, deep skillet over medium heat, stirring until crisp, 5 minutes. Transfer to paper towels to drain, reserving the fat in the pan.

  • Slice the onions crosswise thinly; chop the garlic. Add the EVOO, onions and garlic to the skillet; cook over low heat for 1 minutes. Turn off the heat and let cool for 1 minutes.

  • Whisk the eggs until well blended. Stir them into the onion mixture in the skillet.

  • Dump the hot spaghetti into the skillet. Using tongs, toss the pasta with the egg mixture. Add some of the reserved pasta water to thin the sauce.

  • Wait until the egg mixture has coated all of the spaghetti, then sprinkle in the cheese and guanciale and continue to toss, adding cooking water as needed.

  • Season with salt and freshly ground black pepper and toss well. Squeeze the lemon half over the pasta. Serve immediately.