Directions
- 1Slice the guanciale into thin strips, remove the rind, and dice into small to medium-sized pieces.
- 2Grate the cheese into a bowl.
- 3Add in the egg yolks and whisk until it all comes together.
- 4Cook the pasta as per the packet instructions.
- 5In a pan over a medium heat, add the guanciale and cook for four to five minutes until golden and the fat has rendered.
- 6Add the pasta straight into the pan with the guanciale.
- 7Give this a really good mix through so those oils can coat the pasta.
- 8Add in the egg and cheese mix and mix this around really quickly to avoid clumping.
- 9Add the pasta water in a little bit at a time until you get the perfect consistency.
- 10Serve in bowls and top with guanciale, freshly grated pecorino romano cheese, and cracked black pepper.
Ingredients
- 400 g Spaghetti
- 4 Large Free Range Egg Yolks
- 45 g Pecorino Romano Cheese, Freshly Grated
- 250 g Guanciale
- 1 pinch Black Pepper
Equipment
knifecutting boardgraterwhisklarge potlarge pantongsspatula
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