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Ingredients
- 160 g Barilla Spaghetti n5
- 80 g Guanciale
- 2 Egg Yolks
- 60 g Pecorino Romano grated
- Salt and black Pepper to taste
Ingredients
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Instructions
- Cook the spaghetti in a large pot of salted boiling water, as per instructions on the box.
- Recommend adding 1 teaspoon salt per litre of water.
- Cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
- Beat the egg yolks, add the Pecorino cheese and two tablespoons of the pasta cooking water.
- Add freshly ground black pepper.
- When the pasta is cooked al dente, drain and place in the pan with the Guanciale.
- Take the pan away from the heat for a good minute.
- Then add the beaten egg yolks.
- Finally add a tablespoon of cooking water for a creamy finish.
- Mix well.
- Sprinkle with Pecorino cheese and black pepper as required.
- Serve hot.
Recipe Notes
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