Directions
- 1Boil the pasta in salted water for 8 minutes.
- 2Meanwhile, chop the guanciale and fry it in a cold pan over medium high heat.
- 3Add crushed garlic to the pan.
- 4Remove garlic and turn the heat off.
- 5In a bowl, crack two eggs and add pecorino romano cheese.
- 6Whisk the egg mixture.
- 7Add the cooked spaghetti and a bit of pasta water to the pan with the guanciale.
- 8Toss the spaghetti in the pan until a creamy sauce is emulsified.
- 9Serve and add more black pepper to taste.
Ingredients
- 800 g guanciale
- 1 spaghetti
- 20 g pecorino romano cheese
- 2 free range eggs
- 1 tsp black peppercorns
- 1 garlic
Equipment
knifecutting boardfrying panpotpestle and mortargraterwhisk
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