Description
A traditional Roman pasta dish featuring a rich, creamy emulsion of eggs, Pecorino Romano, and crispy guanciale.
Ingredients
Scale
- 400g Spaghetti
- 150g Guanciale, diced
- 4 Large egg yolks
- 100g Pecorino Romano, freshly grated
- 1 tablespoon Black pepper, coarsely ground
- Salt for pasta water
Instructions
- Boil spaghetti in salted water until al dente.
- Sauté guanciale over medium heat until crisp and golden.
- Whisk egg yolks and grated Pecorino Romano into a thick paste.
- Transfer cooked pasta to the pan with guanciale and toss.
- Remove pan from heat and let cool for 60 seconds.
- Stir in egg mixture and pasta water until glossy and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian