One of Italy’s most famous pasta dishes, this is a pillar of Roman cuisine.
11.5 oz Spaghetti1
1 tbsp extra virgin olive oil
1 cup Guanciale, Julienne cut
3/4 cup Pecorino Romano cheese
freshly ground black pepper, to taste
Sea salt, to taste
Cook the pasta according to directions.
Meanwhile, sauté the Guanciale with oil until crispy.
In a bowl mix the yolks, the Pecorino Romano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture
Drain pasta al dente, then toss with the crispy Guanciale.
Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.
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