Directions
- 1Clean the guanciale and cut it into small strips.
- 2Fry the guanciale until crispy and set aside on paper towels.
- 3Boil salted water and cook spaghetti.
- 4Grate the pecorino cheese.
- 5Separate the egg yolks from the whites.
- 6In a bowl, whisk the egg yolks with grated pecorino and a little bit of the pasta cooking water until creamy.
- 7Add cooked spaghetti to the pan with the rendered guanciale fat.
- 8Turn off the heat and wait 20 seconds.
- 9Pour the egg yolk mixture into the pan with the pasta, mix well to coat.
- 10Serve the pasta garnished with extra pecorino cheese, guanciale and pepper.
Ingredients
- 150 g guanciale
- 100 g pecorino
- 3 egg yolks
- 1 pinch salt
- 1 pinch pepper
- 200 g spaghetti
Equipment
knifecutting boardfrying panladlewhiskgraterlarge potforktongspaper towels
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