Description
A traditional Roman pasta dish featuring a rich, creamy emulsion of eggs and cheese combined with crispy guanciale.
Ingredients
Scale
- 400g Spaghetti
- 150g Guanciale, diced
- 4 large Egg yolks
- 100g Pecorino Romano, finely grated
- 1 tablespoon Black peppercorns, crushed
- Salt for pasta water
Instructions
- Boil spaghetti in salted water until nearly al dente.
- Sauté guanciale in a skillet until the fat renders and the pork is crisp.
- Toast crushed pepper in the guanciale fat for 30 seconds.
- Whisk egg yolks and Pecorino together in a separate bowl until a paste forms.
- Transfer pasta to the skillet and toss to coat in pork fat.
- Remove pan from heat and rapidly stir in the egg and cheese mixture until creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian