Ingredients
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200 grams Spaghetti
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60 grams Pecorinomay substitute with Parmesan
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3 Egg Yolk
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60 grams Guancialemay substitute with pancetta or bacon
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As needed Salt
Directions
Steps
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1
Done
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Prepare The spaghettiCook the spaghetti in a large pan of boiling salted water until al dente. Use 10 grams of Salt for 1 liter of water and don't add oil |
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2
Done
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Prepare the SaucePut the egg yolks into a bowl, finely grate in the Pecorino or Parmesan, season with pepper, then mix well with a fork and put to one side. |
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3
Done
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Cut any hard skin off the guanciale or pancetta and set aside, then chop the meat. If both are not available in your region then bacon is the last choice. |
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4
Done
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Take a medium frying pan and rub the guanciale skin all over the base of the pan, then place over a medium-high heat add stir in the guanciale, then cook for 4 minutes, or until it starts to crisp up. If excess oil is there in the pan you may remove it. |
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5
Done
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Drain the cooked spaghetti retaining some of the water from the vessel. Toss well over the heat so it really soaks up all that lovely flavor, then remove the pan from the heat. |
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6
Done
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Final MixNow pour in the egg mixture – the heat from the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding some cooking water until it’s lovely and glossy. Since guanciale is already having salt no extra salt may be needed, but if you are substituting with other product you may add a dash of salt as required. |
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7
Done
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When the egg yolk turns saucy turn to serving plates and top it with a grating of cheese and an extra twist of pepper. |
