Directions
- 1Finely dice the guanciale.
- 2Fry the guanciale until golden brown, removing excess fat.
- 3Grate the pecorino romano cheese finely.
- 4In a bowl, mix the grated cheese with 2 egg yolks and one whole egg.
- 5Grind the fresh black pepper using a mortar and pestle.
- 6Add the ground pepper to the cheese and egg mixture.
- 7Cook spaghetti until al dente.
- 8Add the cooked spaghetti to the pan with the guanciale.
- 9Pour the cheese and egg mixture into the pan with the pasta and stir to combine.
- 10Serve immediately, garnished with extra guanciale.
Ingredients
- 1 portion spaghetti
- 100 g guanciale
- 100 g pecorino romano cheese
- 3 eggs
- 1 tablespoon freshly ground black pepper
Equipment
knifecutting boardfrying pangraterwhiskmortar and pestlelarge pottongsladle
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