Directions
- 1Dice two slices of guanciale and cook slowly until crunchy.
- 2Clean the truffles with a small knife and brush under running water. Dry immediately.
- 3Separate the egg white from the yolk. Then use two yolks and one whole egg.
- 4Grate pecorino and parmigiano into a bowl with the egg and black pepper, and whisk to combine.
- 5Cook pasta until al dente, reserving some pasta water.
- 6Add the egg mixture to the pasta, tossing to coat.
- 7Add the crunchy guanciale to the pasta
- 8Grate the white truffle thinly and add it to the pasta.
Ingredients
- 2 slices guanciale
- 3 white truffles
- 1 portion pasta
- 3 eggs
- 1 portion pecorino cheese
- 1 portion parmigiano
- 1 pinch black pepper
Equipment
knifepanwooden spoonsmall bowlgraterwhiskpaper towelssmall knifebrush
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