Directions
- 1Boil water and add salt (10 grams per liter).
- 2Add spaghetti and cook for 10 minutes without oil.
- 3Cut guanciale into chunks and fry in olive oil (2 tablespoons) in a pan.
- 4In a bowl, beat two eggs with one extra yolk for extra creaminess. Add parmesan and pecorino cheese.
- 5Add pepper.
- 6Remove excess fat from the fried guanciale using paper towels.
- 7Add the cooked spaghetti to the pan with the guanciale.
- 8Pour the egg mixture over the pasta and stir to coat evenly.
- 9Serve and garnish with extra parmesan and pecorino cheese.
Ingredients
- 1 liter boiling water
- 10 grams salt
- 1 spaghetti
- 100 grams guanciale
- 2 tablespoons olive oil
- 2 eggs
- 1 egg yolk
- 50 grams parmesan cheese
- 50 grams pecorino cheese
- 1 pinch pepper
Equipment
potpanknifewhisk
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