My take on a classic. I like the texture of gemelli and the way the cream interacts.
1. Pan-fry the guanciale 2. Meanwhile mix the pecorino and parmigiano with eggs and a little pepper. One egg per person. 3. Boil pasta to Al dente. When it’s ready, save a cup of the water and drain the pasta 4. Mix the pasta with the guanciale and turn off the heat 5. Add a little pasta water to the cheese and egg, mix, and add to the pasta 6. Mix until creamy, add pasta water as needed 7. Serve immediately with some cheese on top!
egitto23
This looks delicious.
ballsofstyle
On the edge of curdling. But still nice. Good job. It’s almost too much sauce for me. Still would love to try it
mandance17
Looks like alot of broken spaghetti, you want to cook the pasta past Al dente before mixing it otherwise you get it broken like this.
4 Comments
My take on a classic. I like the texture of gemelli and the way the cream interacts.
1. Pan-fry the guanciale
2. Meanwhile mix the pecorino and parmigiano with eggs and a little pepper. One egg per person.
3. Boil pasta to Al dente. When it’s ready, save a cup of the water and drain the pasta
4. Mix the pasta with the guanciale and turn off the heat
5. Add a little pasta water to the cheese and egg, mix, and add to the pasta
6. Mix until creamy, add pasta water as needed
7. Serve immediately with some cheese on top!
This looks delicious.
On the edge of curdling. But still nice. Good job. It’s almost too much sauce for me. Still would love to try it
Looks like alot of broken spaghetti, you want to cook the pasta past Al dente before mixing it otherwise you get it broken like this.