Directions
- First of all, I would like to encourage you to make an effort and look for good quality smoked pork cheek (guanciale) among local stores. In my opinion, it is the most important ingredient of this dish. Replacing it with pancetta also gives good results. The same goes for good quality pecorino cheese as well.
- In a large bowl, mix one whole egg, one yolk and grated cheese.
- In a pot, bring salted water to a boil (Italians say the water for pasta should be as salty as the sea).
- Dice the guanciale or pancetta and fry on high heat while the pasta is cooking (the meat should render most of its fat).
- Cook pasta al dente.
- Add cooked pasta to still warm fried meat and mix it (remember to turn off the heat at this stage).
- Finally, vigorously mix pasta with previously prepared eggs and cheese (this step is the most important, you need to do it quickly and efficiently to create a delicious creamy sauce).
- Best served immediately with the addition of freshly ground pepper.
Ingredients
140 g spaghetti pasta
100 g Italian guanciale or pancetta
0.5 cup grated pecorino romano cheese or parmesan cheese
2 eggs
salt, pepper
Italy
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