Bring about 6 quarts of generously salted water (it should taste like the
ocean) to a boil, add the spaghetti and cook for 8-10 minutes or until al dente.
While the pasta is cooking, heat a large skillet over medium heat. Add the
guanciale and sauté for about 3 minutes, or until the meat is crispy and golden
and has rendered its fat. Turn off the heat.
In a small bowl whisk the eggs and the cheeses until well-combined.
When the pasta is done, reserve 1/2 cup of the water, then drain.
Return the guanciale pan to medium heat, and add half of the reserved pasta
water to the pan. Toss in the spaghetti and agitate the pan over the heat for a
few seconds until the bubbling subsides. Much of the water will evaporate
Remove the pan from the heat and add the egg mixture and stirring quickly until
the eggs thicken. The residual heat will cook the eggs but work quickly to
prevent the eggs from scrambling. If the sauce seems too thick, thin it out with
a little bit more of the reserved pasta water.
Season liberally with freshly cracked black pepper. (Taste for seasoning:
depending on the kind of pork used, it may not need any salt.)
Divide the pasta into bowls and serve immediately.