Directions
- 1Dice the guanciale into small cubes.
- 2Fry the guanciale in a pan until crispy.
- 3Grate the pecorino romano cheese.
- 4Crack the eggs into a bowl.
- 5Add the grated cheese and mix well.
- 6Grind the black peppercorns.
- 7Add the ground black pepper to the egg and cheese mixture.
- 8Cook the spaghetti in salted boiling water until al dente.
- 9Add the cooked spaghetti to the pan with the crispy guanciale.
- 10Pour the egg and cheese mixture over the spaghetti and toss until creamy.
- 11Serve immediately, garnished with extra guanciale.
Ingredients
- 1 portion spaghetti
- 100 grams guanciale
- 100 grams pecorino romano cheese
- 3 eggs
- 1 teaspoon black peppercorns
- 1 pinch salt
Equipment
knifecutting boardfrying pangraterbowlwhisklarge potwooden spoonmortar and pestleserving plate
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