Directions
- 1Cut the hard skin of the Guanciale and cut it into small pieces.
- 2Render down the Guanciale in a cold pan with no oil on medium heat.
- 3Separate the egg yolks from the egg whites.
- 4Grate Pecorino Romano and 3 year old Parmigiano-Reggiano cheese.
- 5In a bowl, mix the grated cheese, cracked pepper and egg yolks.
- 6Remove the crispy Guanciale from the pan and set aside.
- 7Add some reserved pasta water to the cheese and egg mixture and whisk until well tempered.
- 8Pour some Guanciale fat into the mixture.
- 9Add the cooked spaghetti to the cheese and egg mixture.
- 10Toss until well combined, ensuring no egg clumps are present.
- 11Serve, topping with extra crispy Guanciale and Pecorino Romano.
Ingredients
- 2 pieces Pecorino Romano
- 1 piece 3 year old Parmigiano-Reggiano
- 2 pieces egg yolks
- 1 piece Guanciale
- 1 box spaghetti
- 1 cracked pepper
- 1 portion pasta water
Equipment
knifecutting boardfrying panwhiskgrater
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