Directions
- 1Dice the guanciale into small cubes.
- 2Fry the diced guanciale in a pan until crispy.
- 3Grate the Pecorino Romano cheese.
- 4In a bowl, mix the grated Pecorino Romano with the egg yolks and the whole egg.
- 5Add freshly ground black pepper to the egg and cheese mix.
- 6Cook spaghetti until al dente.
- 7Add the cooked spaghetti to the pan with the crispy guanciale.
- 8Pour the egg and cheese mixture over the pasta and stir well to combine.
- 9Serve immediately, topped with extra crispy guanciale and freshly ground pepper.
Ingredients
- 100 grams guanciale
- 100 grams Pecorino Romano cheese
- 3 eggs
- 1 whole eggs
- 10 grams freshly ground black pepper
- 300 grams spaghetti
Equipment
knifecutting boardfrying panwhiskgratermortar and pestlelarge pottongsladleplates
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