-1.5 cups Pecorino Romano Finely grated -6 Egg Yolks -8 Oz Guanciale Cubed -Pepper Freshly cracked -Salt To taste -450 g Spaghetti
INSTRUCTIONS
Boil water and add salt Cook the pasta for 1 minute less than recommended Do not discard pasta water
Cut the guanciale into ½” cubes Saute in a saucepan over medium heat until golden brown and crispy Remove guanciale from pan Leave the rendered fat in the saucepan Remove the saucepan from the heat
Whisk together the egg yolks and pecorino romano Add freshly cracked pepper, and whisk
Add the undercooked pasta to the saucepan with the rendered fat Place the saucepan over medium-high heat Add ½ cup of starchy pasta water Mix the pasta in the saucepan vigorously until the starchy water and rendered fat emulsify Continue adding small amounts of the starchy pasta water as needed to cook the pasta al dente (the final product should not have excess water in the saucepan)
Transfer the pasta to a large bowl Stir the pasta and slowly add in the egg and pecorino romano mixture Stir in ¾ of the guanciale Taste for salt and mix in additional if required
Portion pasta into bowls Top with freshly grated pecorino romano Top with freshly ground black pepper Top with remaining ¼ guanciale
Edit: The website and pictures are mine not stolen. No ads on the webpage. Not sure if this has to be it’s own comment instead of a reply lol
5 Comments
It looks nice and creamy
*spaghett
that looks perfect
Recipe here with technique and tips
INGREDIENTS
-1.5 cups Pecorino Romano Finely grated -6 Egg Yolks -8 Oz Guanciale Cubed -Pepper Freshly cracked -Salt To taste -450 g Spaghetti
INSTRUCTIONS
Boil water and add salt Cook the pasta for 1 minute less than recommended Do not discard pasta water
Cut the guanciale into ½” cubes Saute in a saucepan over medium heat until golden brown and crispy Remove guanciale from pan Leave the rendered fat in the saucepan Remove the saucepan from the heat
Whisk together the egg yolks and pecorino romano Add freshly cracked pepper, and whisk
Add the undercooked pasta to the saucepan with the rendered fat Place the saucepan over medium-high heat Add ½ cup of starchy pasta water Mix the pasta in the saucepan vigorously until the starchy water and rendered fat emulsify Continue adding small amounts of the starchy pasta water as needed to cook the pasta al dente (the final product should not have excess water in the saucepan)
Transfer the pasta to a large bowl Stir the pasta and slowly add in the egg and pecorino romano mixture Stir in ¾ of the guanciale Taste for salt and mix in additional if required
Portion pasta into bowls Top with freshly grated pecorino romano Top with freshly ground black pepper Top with remaining ¼ guanciale
Edit: The website and pictures are mine not stolen. No ads on the webpage. Not sure if this has to be it’s own comment instead of a reply lol
Oh that’s hot.