Serves 1
Directions
- 1Cut the guanciale into large cubes.
- 2Put them in a cold pan over medium heat.
- 3Reserve guanciale and the grease.
- 4Add spaghetti to boiling salted water.
- 5In a bowl, add four egg yolks, 30 grams of grated grana padano and 20 of pecorino romano.
- 6Add freshly ground black pepper and mix.
- 7Reserve 200 ml of the cooking water.
- 8Drain the spaghetti.
- 9Make a bain-marie.
- 10Put the bowl of eggs on top of the boiling water and add the guanciale fat.
- 11Emulsify it and then add a splash of water and beat, creating an airy and light sauce.
- 12When thickened, add the spaghetti and mix, adding water little by little until the sauce is created, creamy and unctuous.
- 13Serve and top with pecorino romano, guanciale and freshly ground black pepper.
Ingredients
- guanciale
- 150 grams spaghetti
- 4 egg yolks
- 30 grams grana padano
- 20 grams pecorino romano
- black pepper
Equipment
knifecutting boardpanpotbowlwhisktongs
Tips
- You can use 50 grams of only grana padano or substitute both cheese for parmesan.
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