Ingredients
handful spaghetti pasta
1 ½ cup guanciale, cubed
1 ½ cup parmigiano reggiano
½ cup pecorino romano cheese
1 tbsp fresh black pepper
½ cup pasta water
3 egg yolk
to taste Salt
as needed water
Tools
pan
pot
bowl
Directions
Step 1
Add guanciale to cold pan and sauté till golden. Remove and strain fat.
1 ½ cup guanciale, cubed
pan
Step 2
Mix yolks with cheeses and black pepper to form paste in metal mixing bowl. Set aside.
3 egg yolk
½ cup pecorino romano cheese
1 ½ cup parmigiano reggiano
1 tbsp fresh black pepper
bowl
Step 3
Boil spaghetti in lightly salted water.
handful spaghetti pasta
Step 4
In a separate pot, boil 2 inches of water to create a double boiler. You’ll be putting mixing bowl with cheese on top.
as needed water
pot
Step 5
When noodles are Al dente, add to the cheese mix. Place that mixing bowl on top of the water bath, and turn the heat to low.
Step 6
Mix continuously, adding pasta water. Once sauce starts to thicken and emulsify, add the guanciale in. Adjust the sauce with more pasta water if needed and season with salt if needed. Enjoy!
½ cup pasta water
1 ½ cup guanciale, cubed
