Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale until crispy, remove and set aside, reserving the rendered fat.
- 3Grate the pecorino romano cheese.
- 4In a bowl, whisk together the egg, egg yolk, and grated cheese.
- 5Season the egg mixture with salt and pepper.
- 6Cook the pasta until al dente.
- 7Add the pasta to the pan with the rendered guanciale fat.
- 8Add the egg mixture to the pasta and toss to combine.
- 9Serve immediately, topped with the crispy guanciale and extra cheese.
Ingredients
- 100 gr Guanciale
- 1 egg
- 1 egg yolk
- 0 Pecorino Romano
- 120 gr Pasta
Equipment
knifefrying pantongsgraterbowlwhiskpot
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