Description
A traditional Roman-style pasta using tagliatelle ribbons, guanciale, and a creamy egg-and-cheese emulsion. No cream is used, relying instead on the technique of tempering eggs with Pecorino Romano.
Ingredients
Scale
- 400g tagliatelle pasta
- 150g guanciale, diced
- 4 large egg yolks
- 60g Pecorino Romano, finely grated
- 1 tablespoon freshly cracked black pepper
- Salt for pasta water
Instructions
- Whisk egg yolks and grated Pecorino Romano in a bowl until a thick paste forms.
- Place diced guanciale in a cold skillet and heat over medium until the fat renders and the meat is crisp.
- Boil tagliatelle in salted water until al dente.
- Reserve 1 cup of starchy pasta water before draining the noodles.
- Add drained pasta to the skillet with the guanciale and toss for 1 minute over medium heat.
- Remove the pan from the heat. Stir in the egg and cheese mixture quickly, adding splashes of pasta water until the sauce is creamy and glossy.
- Stir in the black pepper and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian