Directions
- 1Add the pancetta to a cold pan and turn the heat on to a medium heat.
- 2Cook the pancetta until beautifully golden brown.
- 3Once cooked, drain the fat and set aside to cool down.
- 4Separate the yolks of four eggs and add them to a bowl.
- 5Grate 50g of pecorino romano and 50g of parmigiano reggiano.
- 6Add the grated cheese to the egg yolks and mix well.
- 7Add in a good amount of freshly cracked pepper.
- 8Once the meat oil has cooled, add it in too and then mix again.
- 9Bring a pan of water to the boil and add in a pinch of salt.
- 10Add in the spaghetti and cook for the recommended time on the pack.
- 11Once your spaghetti is cooked, add in a ladle of pasta water to the pan.
- 12Add in your spaghetti along with your cheesy paste.
- 13Keep it on a low heat and keep adding pasta water until you have the desired consistency and texture.
- 14Finally, add in your pancetta, give it a good old mix and then plate up.
Ingredients
- 150 g diced pancetta
- 150 g guanciale
- 4 large eggs yolks
- 50 g pecorino romano
- 50 g parmigiano reggiano
- spaghetti
- salt
- pepper
Equipment
panstrainerbowlgraterforktongs
Tips
- Keep it on a low heat so that we don't start cooking the eggs.
- Keep adding pasta water until you have the consistency and the texture that you would like.
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