Spaghetti coated in a glossy egg, pecorino, and guanciale sauce.
CBy chef_t
Servings
4
400 g Spaghetti
150 g Guanciale, cut into 1 cm strips
3 pieces Egg yolks
1 piece Whole egg
80 g Pecorino Romano, finely grated
2 tsp Freshly ground black pepper
30 g Salt for pasta water
3 L Water for pasta
Calories
1615 kcal
Protein
65g
Carbs
248g
Fat
37g
Fiber
15g
Sugar
6g
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Prepare Sauce Base
1. Bring the water to a boil in a large pot and add the salt for pasta water. In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano and half of the black pepper into a thick paste.
3 pieces Egg yolks,
1 piece Whole egg,
80 g Pecorino Romano, finely grated,
1 tsp Freshly ground black pepper,
30 g Salt for pasta water,
3 L Water for pasta
2. Place the guanciale in a cold large skillet and set over medium-low heat. Cook for 8-10 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crisp at the edges. Turn off the heat and stir in the remaining black pepper.
150 g Guanciale, cut into 1 cm strips,
1 tsp Freshly ground black pepper
Cook Pasta
3. Cook the spaghetti in the boiling water for 1-2 minutes less than the package time, until al dente. Reserve about 1 cup of the starchy pasta water, then drain the spaghetti without rinsing.
400 g Spaghetti
4. Whisk 3 tablespoons of the hot pasta water into the egg mixture to loosen it and gently temper the eggs.
Combine and Serve
5. Add the drained spaghetti to the skillet with the guanciale and its fat, with the heat OFF. Toss well for 30 seconds, then pour in the egg mixture and toss vigorously, adding splashes of pasta water as needed until the sauce is glossy, creamy and clings to every strand.
6. Serve immediately in warm bowls, finishing with extra black pepper and a little more Pecorino Romano if desired.
80 g Pecorino Romano, finely grated,
2 tsp Freshly ground black pepper
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