Directions
- 1Boil the spaghetti in a pot with a tiny amount of salt for 8 minutes.
- 2Remove the skin from Guanciale and roughly chop it into half-centimeter chunks.
- 3In a cold pan, add the chopped Guanciale over medium-high heat, and cook until the fat renders out.
- 4Crush the black peppercorns using a pestle and mortar and sift out the outer layer for milder pepper; keep the inner part for a hotter taste.
- 5Add the crushed pepper to the pan along with a whole clove of garlic.
- 6Remove the garlic from the pan, and turn off the heat.
- 7Add the cooked spaghetti and some of the cooking water to the pan and stir to create a creamy sauce.
- 8In a bowl, crack two eggs, add 20g of Pecorino Romano cheese and whisk together.
- 9Add the egg mixture to the spaghetti and stir until combined.
- 10Serve immediately with extra freshly grated Pecorino Romano cheese and freshly ground black pepper.
Ingredients
- 200 g spaghetti
- 80 g Guanciale
- 20 g Pecorino Romano cheese
- 2 free range eggs
- 1 tsp black peppercorns
- 1 clove garlic
Equipment
panpotknifecutting boardpestle and mortarsievewhisk
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