Directions
- 1Start with a ‘ciotola’, one whole egg, and three egg yolks.
- 2Add some freshly cracked pepper and some Parmigiano Reggiano (aged).
- 3Mix well.
- 4Cut the guanciale into little sticks and remove the rind.
- 5Boil the pasta water with some salt and then drop in your pasta.
- 6Slowly render your guanciale. There is so much fat already in the pork, that you don't have to add any food.
- 7Remove it once it's just a little bit crispy.
- 8Carefully pour out the pork fat and remove all the little bits from the pan.
- 9With your heat completely off, add back in a little bit of the pork fat and your pasta.
- 10Add a little bit of pasta water.
- 11Add in your eggs and cheese, and mix it aggressively.
- 12If you did it right, it should emulsify beautifully.
- 13Toss back in your guanciale.
- 14Add a little more Parmigiano Reggiano.
Ingredients
- 1 whole egg
- 3 egg yolks
- 0 fresh cracked pepper
- 2 cups Parmigiano Reggiano
- 3 slices Guanciale
- 250 g Spaghetti
- 0 salt
Equipment
mixing bowlknifegraterfrying panpot
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