Flavors by Alessandra

0 Slice the guanciale into bite-sized pieces. Heat a skillet over medium heat, add the guanciale, and cook to render the fat and crisp up the pieces. Use a slotted spoon to remove the crispy guanciale onto a paper towel lined plate.  
1 In two bowls, separate the egg whites and yolks. To the yolks, add the grated pecorino cheese and combine well (it should be thick and paste-like). Add about a tsp of the rendered fat from the guanciale. 
2 Beat the egg whites using a whisk or mixer for a few minutes (1-3) until you achieve soft peaks and there is no liquid at the bottom of the bowl. 
3 Bring a large pot of water to a boil. Add a good pinch of salt (but not too much because the guanciale and pecorino are already salty). Cook the pasta 2 minutes under al dente. 
4 Remove all but 1 tbsp of the rendered fat from the pan you cooked the guanciale in. Crack some fresh black pepper and toast for 1 minute. Add in the under al dente pasta to the pan and toss well to coat. Turn the heat OFF. Mix one ladle of the pasta water to the egg yolk mixture, stir well, and then add to the pan with the pasta. Stir vigorously to form an emulsion and coat the pasta. Add more pasta water as necessary to keep a saucy consistency. 
5 Gently fold the egg whites into the pasta until just combined. 
6 Plate the pasta and top with the crispy guanciale and extra pecorino romano cheese and black pepper as wanted. 
7 ENJOY!