Details
| Serves |
4 |
| Total |
30 min |
| Prep |
5 min |
| Cook |
20 min |
| Active |
15 min |
| Difficulty |
5/10 |
| Tags |
type-main cuisine-italian ingredient-pork ingredient-egg |
Equipment
- Stock Pot
- Large Skillet
- Medium Bowl
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- You can substitute pancetta and/or parmigiano reggiano if desired
</aside>
Ingredients
Main
- 1 # Spaghetti
- 8 oz Guanciale, bâtonnet
Sauce
- 6 ea. Egg Yolks
- 4 oz Pecorino Romano, finely grated
- 2 t Black Pepper
Instructions
Prep
- Bring water to boil in pot
Cook
- Cook guanciale on low heat to render fat and get crispy and brown
- Cook pasta
- Mix Sauce, add guanciale and fat and mix further
Finish
- Transfer Sauce to skillet, add spaghetti and mix vigorously
- Serve immediately