Directions
- 1Place eggs and yolks in a large bowl and whisk to combine, then stir in the parmesan and pepper.
- 2Bring 4 litres of water to a boil with 1 tablespoon of salt, add pasta and cook per packet directions.
- 3Scoop out 1 cup of pasta cooking water just before draining, then drain the pasta.
- 4Place guanciale in a non-stick pan over medium-high heat and cook until golden.
- 5Tip the hot pasta into the pan with the guanciale and toss to coat in the fat.
- 6Transfer the pasta and residual fat into the bowl with the egg mixture, add 1/2 cup pasta cooking water, and stir vigorously using the handle of a wooden spoon for 1 minute until the sauce thickens and clings to the pasta.
Ingredients
- 175 g guanciale, cut into thick batons
- 2 whole large egg
- 2 whole egg yolk
- 100 g parmigiano reggiano, finely shredded
- 1/4 tsp black pepper
- 400 g spaghetti
- 1 tbsp cooking salt
- 1/2 cup pasta cooking water
- garlic clove, finely minced (optional)
- parsley, finely chopped (optional)
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