Ingredients

• 13 oz high-quality spaghetti
• 4 oz Salumi Guanciale, sliced then diced into ½" pieces
• 1 small Pepperoncini - (a mild Italian chili pepper), chopped finely
• 2 Tblspn Extra Virgin Olive Oil
• 1 oz Butter
• 3 large eggs
• 2 oz Grated Pecorino
• 2 oz Grated Reggiano
• Salt and Fresh Ground Coarse Black Pepper, to taste

Procedure

1. Cook the pasta al denté in salted water —use plenty of water. While pasta is boiling, chop the pepperoncino pepper rather fine. In a skillet sauté the diced guanciale and pepperoncino until guanciale is rather crisp — then turn flame to simmer.
2. In a bowl, beat the eggs with half the cheese and salt and quite a bit of coarse ground pepper. Heat the butter in a pan to a nice color of brown, cool slightly and add to the eggs, mixing quickly to a very soft consistency.
3. Add the drained hot pasta ( the eggs will 'cook' when they cover the hot pasta), the guanciale mixture and the rest of the cheese. Stir the pasta in the pan off the heat for a few seconds and serve immediately. Should be smooth and creamy when complete.