Bring a shallow pan of water to a simmer.
Bring a shallow pan of water to a simmer.
- 1 Tbsp, 1 1⁄2 tsp coarse ground pepper
- 0.5 lbs (227 g) guanciale, cubed
- 1 Tbsp, 1 1⁄2 tsp coarse ground pepper
- 0.5 lbs (227 g) guanciale, cubed
Cook guanciale and pepper on medium-low heat in a pan, until much of the fat is rendered and the guanciale is nicely browned. Take off the heat.
- 1⁄4 cup (20 g) pecorino romano
- 1⁄2 cup (43 g) parmigiano reggiano
- 4 large egg yolks
- 1⁄4 cup (20 g) pecorino romano
- 1⁄2 cup (43 g) parmigiano reggiano
- 4 large egg yolks
Place egg yolks and cheeses in a large bowl. Whisk while gently warming the bowl over the pan of water to help melt the cheeses, making sure to not cook the eggs. You also don't even have to heat it up. The heat from the guanciale fat and pasta water in the next steps and the pasta noodles themselves is enough heat. Let cool.
- 0.5 lbs (227 g) spaghetti
- 0.5 lbs (227 g) spaghetti
Add pasta to water and cook according to the directions on the package for al dente.
About halfway through cooking the pasta, whisk the guanciale fat to the egg & cheese mixture. If it's a bit too thick, add more pasta water.
About halfway through cooking the pasta, whisk the guanciale fat to the egg & cheese mixture. If it's a bit too thick, add more pasta water.
When pasta is done, lift the noodles out of the water and into the large bowl. Add the guanciale, stir.
When pasta is done, lift the noodles out of the water and into the large bowl. Add the guanciale, stir.
Plate with some extra Parmigiano Reggiano and pepper on top.
Plate with some extra Parmigiano Reggiano and pepper on top.
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