Directions
- 1Cut the guanciale into small cubes.
- 2Fry the guanciale in a pan.
- 3Grind the black pepper.
- 4Grate the pecorino romano cheese.
- 5Separate the egg yolks from the whites.
- 6Mix the egg yolks with the pecorino romano cheese and black pepper.
- 7Cook the spaghetti.
- 8Add the cooked spaghetti to the pan with the egg mixture.
- 9Serve and garnish with extra pecorino romano cheese.
Ingredients
- 1 guanciale
- 1 tbsp black pepper
- 100 g pecorino romano cheese
- 5 eggs
- 1 portion spaghetti
Equipment
knifecutting boardfrying panwooden spoonmortar and pestlebox grater
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