Directions
- 1Cut the guanciale into small pieces and fry it in a pan until crisp.
- 2In a double boiler, whisk three egg yolks with a pinch of black pepper.
- 3Add the rendered fat from the guanciale to the egg yolks and whisk until combined.
- 4Grate the pecorino romano cheese into the egg yolk mixture and mix well.
- 5Boil the spaghetti until al dente.
- 6Add the cooked spaghetti to the pan with the guanciale and mix well with the egg yolk and cheese mixture. The residual heat from the pasta cooks the sauce.
- 7Serve the spaghetti immediately, topped with the crisp guanciale and extra black pepper.
Ingredients
- 1 portion spaghetti
- 100 grams guanciale
- 100 grams pecorino romano cheese
- 3 units eggs
- 1 pinch black pepper
Equipment
knifefrying pandouble boilerwhiskgraterlarge potpasta serverwooden spoonpepper mill
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