Ingredients

The following ingredients have 3 Servings
  • 3 cups cooked spaghetti (about 6 ounces dry) ((600 grams cooked or 300 grams dry))
  • 4 large egg yolks
  • 1 cup pecorino freshly grated ((100 grams))
  • ½-1 teaspoon black pepper (freshly ground if possible)
  • 2 tablespoons olive oil
  • ½-¾ cup guanciale ((100-150 grams))
  • 2-3 tablespoons pecorino freshly grated

Instruction

  • In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.
  • In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/2 - 3/4 ladle of hot pasta water and mix to combine well.
  • Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
  • On medium/high heat, add the al dente pasta to the pan, and a 1/2-3/4 ladle of hot pasta water and stir to combine,  remove the pan from the heat and add the egg mixture and quickly combine, add 1/2-3/4 ladle of hot pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix.  Serve immediately topped with freshly grated pecorino and black pepper. Enjoy!