Serves 2
Directions
- 1Cut the guanciale into thick strips.
- 2Grate the pecorino cheese.
- 3Place the guanciale in a cold pan and cook over low heat, allowing it to sweat.
- 4Mix the egg yolks, pecorino cheese, black pepper and guanciale fat in a bowl.
- 5Place the bowl with the egg mixture over a pot of hot water to pasteurize the eggs, being careful not to let the bowl touch the water.
- 6Add cooking water to the guanciale.
- 7Add the pasta to the pan with the guanciale and cooking water and cook for the last 2 minutes.
- 8Turn off the heat and add the egg mixture to the pasta.
- 9Serve and enjoy!
Ingredients
- 150 g pasta
- 4 egg yolks
- 80 g pecorino cheese
- q.b. black pepper
- 80 g guanciale
- q.b. salt
Equipment
knifecutting boardgraterbowlpanspoonwhiskpasta pot
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