Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale in a pan.
- 3In a bowl, whisk the egg yolks.
- 4Add a little bit of the guanciale's cooking water to the egg yolks.
- 5Grate the pecorino romano cheese and add it to the egg yolks.
- 6Add freshly ground black pepper to the egg yolk mixture.
- 7Boil salted water in a pot.
- 8Cook the spaghetti until al dente.
- 9Add the cooked spaghetti to the pan with the guanciale, using a little bit of the pasta cooking water to help with the sauce.
- 10Add the egg yolk mixture to the spaghetti in the pan.
- 11Toss the spaghetti and sauce together to coat evenly.
- 12Serve the spaghetti topped with more guanciale and freshly ground black pepper.
Ingredients
- 1 portion spaghetti
- 100 grams guanciale
- 100 grams pecorino romano cheese
- 3 whole eggs
- 1 pinch black pepper
- 1 pinch salt
Equipment
knifefrying panbowlwhiskgraterpotpasta serverplatepepper mill
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