Serves 1
Directions
- 1Cut the guanciale into bite-sized chunks.
- 2Sauté the guanciale in a pan until crispy on the outside but soft on the inside.
- 3Set the guanciale aside.
- 4Separate the egg yolks and place them in a bowl.
- 5Add freshly ground black pepper and Pecorino Romano cheese to the bowl with egg yolks.
- 6Add some of the rendered guanciale fat to the bowl and whisk everything together.
- 7Cook the spaghetti.
- 8Add the cooked spaghetti and crispy guanciale to the egg mixture.
- 9Finish cooking the pasta over a pot of simmering water using the bain-marie method to gently heat the sauce and prevent the eggs from scrambling.
- 10Adjust seasoning and enjoy.
Ingredients
- 300 g spaghetti
- 200 g guanciale
- 4 medium egg yolks
- 50 g Pecorino Romano cheese
- 15 g freshly ground pepper
- 0 salt
- 0 Pecorino Romano cheese
Equipment
knifepanbowlgraterpotwhisk
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