30 minutes




  • Bring water to a boil in the stock pot and salt heavily - the water should taste over salted
  • Separate 6 egg yolks from the whites and place into a large mixing bowl
  • Grate the cheese and set aside
  • Cut the guanciale into thick 1 inch slices


  • Add the spaghetti to the boiling salted water. Set a timer according to the cooking instructions on the package. Cook the spaghetti until al dente and place the spaghetti in a strainer. Keep the remaining pasta water in the pot.
  • Once your pasta is cooked, heat the Abbio Sauté Pan over medium heat. Add the guanciale and cook for about 8-10 minutes, making sure it doesn't burn. Add the black pepper and a small ladle of the pasta cooking water. If your pan is dry and the guanciale starts to burn, add a tablespoon of olive oil to the pan.
  • In a large mixing bowl, whisk the egg yolks with 3/4 of the grated pecorino cheese. Slowly add half a cup of pasta water to temper the yolks and stir until well combined. The hot pasta water will cook the egg yolks - they won't form curds (like scrambled eggs), but they will thicken slightly.
  • Add the pasta to the saute pan, and add a half a cup of pasta water. Toss it well for a minute or two, adding more pasta water if the sauce is too thick and not creamy.
  •  Transfer the pasta directly to the mixing bowl and toss very well with the egg mixture. The heat from the pasta will further thicken the egg yolks.
  •  Add the remaining pecorino and serve immediately.