4 egg yolks (didn’t include whole eggs)
Pecorino Romano and Guanciale (pork jowl) from the local Italian store
Bucatini pasta
Pasta water and S&P.
Turned out okay for my first try. I think I will use a couple whole eggs next time to add more structure to the sauce
by romayankee
1 Comment
Looks great. Some unsolicited advice, if you use a couple whole eggs, use more cheese. Those whites add more liquid than might be expected