What you need
Ingredients
- 400 g spaghetti
- 150 g guanciale
- 3 yolks plus 1 egg
- 100 g pecorino
- Cracked pepper
- Sea salt
- Pasta water
How to cook it
Method
- Render guanciale slow until crisp; reserve fat.
- Whisk eggs with pecorino and lots of pepper.
- Toss hot pasta with guanciale and fat off heat.
- Stream in egg mix with splashes of pasta water until silky.
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