Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale until golden and crispy. Remove from pan and set aside.
- 3Set aside the rendered fat from the guanciale.
- 4Cook the spaghetti according to package directions.
- 5Grate the Pecorino Romano cheese.
- 6Crack and separate the eggs, reserving only the yolks.
- 7Grind the peppercorns.
- 8In a bowl, whisk together the egg yolks, grated cheese and ground pepper.
- 9Add a little bit of pasta water into the egg mixture.
- 10Add the rendered guanciale fat into the egg mixture.
- 11Add the cooked spaghetti to the pan with the rendered fat.
- 12Add the egg mixture to the pasta, mixing thoroughly until the sauce is creamy.
- 13Add the crispy guanciale to the pasta.
- 14Serve the pasta on a plate and garnish with extra cheese and crispy guanciale.
Ingredients
- 200 grams guanciale
- 500 grams spaghetti
- 100 grams pecorino romano cheese
- 4 eggs
- 20 grams black peppercorns
- 1.5 liters water
Equipment
knifecutting boardfrying panskimmerpaper towelspotbox graterbowlmortar and pestlespatula
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