Core Ingredients

Seasoning: A generous amount of freshly ground black pepper and a pinch of salt for the pasta boiling water.

Pasta: 12 to 14 oz (350–400g) of long pasta like spaghetti or bucatini.

Cured Pork: 3.5 to 5 oz (100–150g) of guanciale (cured pork jowl, the traditional choice). You can easily substitute this with pancetta or thick-cut bacon.

Cheese: 1 cup (about 100g) of freshly grated Pecorino Romano, Parmigiano-Reggiano, or a 50/50 blend of both.

Eggs: 2 to 3 whole large eggs (some variations swap one whole egg for two extra egg yolks to make the sauce richer).