I’d say this is likely the dish I have eaten most in my life.
During lockdown this became a mild obsession of mine. A mild obsession meaning making this 2-3 times in a day with different ratios of egg yolk, Parmesan, pecorino etc..to find the winning combination.
You can get this done with 4 simple ingredients: pasta, egg yolk, hard cheese (Parmesan/pecorino), guanciale. Now everyone can’t get their hands on pork jowl from Central Italy, so using some good quality streaky bacon works just fine in my opinion.
The emulsion is key here, mixing your egg yolks with a good amount of Parmesan, then adding pasta water and the hot pasta to cook the egg through without scrambling it. If it gets too loose (too much water) add it back to the pan on a very low heat until thickens slightly.
Add a bit more guanciale on top for crunch.
Fucking brilliant.
2 Comments
Looks delicious!
Yummo❤