Linguine noodles, cooked to al dente perfection, tossed in a rich, creamy sauce made with eggs, cured Italian pork, Parmesan, and Pecorino.

INGREDIENTS

• 1 pound long noodle pasta
• 16 cups water
• 3 tablespoons kosher salt
• 1 tablespoon butter
• 1 cup guanciale, cut into ¼-inch cubes
• 1 garlic clove, peeled and smashed
• ½ teaspoon chili flakes
• 3 eggs + 1 egg yolk, at room temperature
• 1 cup grated Parmigiano Reggiano
• 1 cup grated Pecorino Romano
• ½ cup pasta water, plus more if needed

For Garnish:

• Remaining grated Parmesan and Pecorino
• A pinch of chili flakes
• Chopped parsley
• Freshly ground black pepper

DIRECTIONS

• In a medium bowl, whisk together the eggs, egg yolk, and half of each grated cheese. Set aside.
  
• Heat a medium skillet over medium-high heat. Add the butter and let it melt. Stir in the garlic and chili flakes, then add the guanciale. Toss everything together and cook for about 8 minutes, until the fat renders and the guanciale crisps at the edges.
  
• While the guanciale is cooking, bring a 6-quart pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  
• Transfer the cooked guanciale and 2-3 tablespoons of its rendered fat to a small bowl.
  
• To assemble, return the drained pasta to the pot. Stir in the guanciale and fat, then add ½ cup of the reserved pasta water. Immediately pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. Add more pasta water for a thinner consistency or more cheese for a thicker one.
  
• To serve, portion the pasta into bowls, topping with extra guanciale and sauce. Garnish with a generous sprinkle of the remaining cheese, a pinch of chili flakes, fresh parsley, and a dash of black pepper. Serve immediately.