I love this version because the red onion adds a subtle sweetness that balancesthe saltiness of the Guanciale. Deglazed with white wine for a deeper aroma. Recipe in my blog
Feeling-Buy2558
Sauté finely sliced Red Onion and Roman Guanciale DOP in a pan with a drop of oil. Once crispy, set half the guanciale aside. Deglaze the pan with a splash of white wine. For the sauce: Whisk 2 egg yolks and 1 whole egg with a generous amount of grated Pecorino Romano. Toss the al dente pasta in the pan (off the heat!) with the egg/cheese mixture and some pasta water until creamy. Top with the remaining crispy guanciale and black pepper.
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I love this version because the red onion adds a subtle sweetness that balancesthe saltiness of the Guanciale. Deglazed with white wine for a deeper aroma. Recipe in my blog
Sauté finely sliced Red Onion and Roman Guanciale DOP in a pan with a drop of oil.
Once crispy, set half the guanciale aside. Deglaze the pan with a splash of white wine.
For the sauce: Whisk 2 egg yolks and 1 whole egg with a generous amount of grated Pecorino Romano.
Toss the al dente pasta in the pan (off the heat!) with the egg/cheese mixture and some pasta water until creamy.
Top with the remaining crispy guanciale and black pepper.