Serves 2
Directions
- 1Boil the pasta in abundant water with salt.
- 2Brown the guanciale in a pan. Reserve.
- 3Mix egg yolks, pecorino romano cheese, black pepper and some of the guanciale fat.
- 4Emulsify and incorporate some of the cooking water from the pasta.
- 5Add the pasta, guanciale and sauce. Integrate until it has a creamy texture.
Ingredients
- pasta
- salt
- guanciale
- egg yolks
- pecorino romano cheese
- black pepper
Equipment
panbowlfork
Tips
- If you don't find guanciale you can use pancetta.
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