Directions
- 1Cut the guanciale into small pieces.
- 2Grate the Pecorino Romano cheese.
- 3Toast the peppercorns in a pan and grind them using a mortar and pestle.
- 4Fry the guanciale until crispy.
- 5In a bowl, whisk together the egg yolks with the grated cheese and ground pepper.
- 6Cook the spaghetti according to package directions.
- 7Add the cooked spaghetti to the pan with the guanciale.
- 8Add the egg yolk mixture to the pasta and stir until well combined.
- 9Serve the pasta and garnish with extra cheese and guanciale.
Ingredients
- 100 grams guanciale
- 50 grams Pecorino Romano cheese
- 15 grams black peppercorns
- 4 eggs
- 300 grams spaghetti
Equipment
knifegraterfrying panmortar and pestlebowlspatulapot
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