Directions
- 1Dice the guanciale into small cubes.
- 2Fry the diced guanciale in a pan until crispy.
- 3Strain the rendered fat from the guanciale and set aside.
- 4Toast the black peppercorns and coarsely grind them.
- 5Grate the parmigiano reggiano cheese.
- 6Separate the yolks from the egg whites.
- 7In a large bowl, combine the grated cheese, ground pepper and egg yolks.
- 8Whisk together until smooth.
- 9Cook the pasta according to the instructions on the box.
- 10Add the creamy egg mixture to the cooked pasta and stir to combine.
- 11Add the crispy guanciale to the pasta mixture.
- 12Serve the pasta and garnish with extra cheese and pepper.
Ingredients
- 150 grams guanciale
- 1 tablespoon black peppercorns
- 100 grams parmigiano reggiano
- 3 eggs
- 300 grams pasta
- 1 pinch salt
Equipment
knifecutting boardfrying panstrainersmall bowlsquare tinmortar and pestlebox graterlarge bowlspatulalarge pot
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner