In a large pot of boiling water, cook spaghetti according to package directions or until al dente. Drain pasta, reserving ¼ cup (60 mL) of the pasta water. Place pot back on still warm stove.
While pasta is cooking, in a medium bowl mix together egg yolks, black pepper, and parmesan cheese. Set aside.
Returning the reserved pasta water back to pot, add guanciale fat and drained pasta. Stirring the pasta constantly, slowly pour egg mixture over pasta until cheese has melted and egg is thickened to form a sauce.
Plate pasta and garnish with parmesan cheese and black pepper.
This recipe developed by chef Devan Rajkumar for the 2019 Royal Agricultural Winter Fair Burnbrae Culinary Academy.
