Description
A traditional Roman pasta dish featuring guanciale, Pecorino Romano, and eggs. This recipe focuses on the authentic emulsion technique to achieve a creamy texture without cream.
Ingredients
Scale
- 400g Spaghetti
- 150g Guanciale, diced
- 4 large Egg yolks + 1 whole egg
- 60g Pecorino Romano, finely grated
- 1 tbsp Black pepper, coarsely cracked
- Salt for pasta water
Instructions
- Whisk eggs and grated Pecorino together with black pepper until a thick paste forms.
- Sauté guanciale over medium heat until the fat renders and meat is crispy.
- Boil spaghetti in salted water until 2 minutes before al dente.
- Transfer pasta to the pan with guanciale and toss for 1 minute.
- Remove pan from heat and stir in the egg and cheese mixture.
- Add splashes of pasta water and toss vigorously until creamy and glossy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian