Serves 1
Directions
- 1Remove the skin from the guanciale and cut it into lardons.
- 2Cook the guanciale in a pan on a gas stove until crisp.
- 3Remove the inside of a sausage, chop it well and cook in the same fat as the guanciale.
- 4Strain to remove excess fat and add a little pepperoncino.
- 5Liquify the canned peeled tomatoes and add them to the mixture.
- 6Cook for ten minutes and add the guanciale.
- 7Grate the pecorino cheese.
- 8Separate the yolks from the whites and in a bowl mix them with the pecorino cheese and freshly ground black pepper to form a yellow paste.
- 9Cook the pasta al dente in salted water.
- 10Add the pasta to the sauce with a little of the cooking water and mix well.
- 11Finally, off the heat, taking advantage of the residual heat, add the egg yolk cream and mix until the pasta thickens.
- 12Plate the pasta as a base with plenty of sauce on top.
- 13Add some more guanciale, pecorino and pepper.
Ingredients
- 160 gr pasta
- water
- salt
- 250 gr tomato
- 4 egg yolks
- 160 gr guanciale
- guanciale fat
- pepperoncino
- 200 gr artisanal sausage
- pecorino cheese
- black pepper
Equipment
gas stovepanbowl
Tips
- If you heat the pasta too much, the egg will cook.
- Use cooking water to get the perfect texture.
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