Instructions: |
- Cut the guanciale in small cubes and brown them in a pan.
- Cook until the fat has melted and the guanciale is crispy. - Once ready, set the pan with the guanciale aside. - In a bowl mix the egg yolks with the pecorino cheese and a generous sprinkle of black pepper. - Please stir until the resulting sauce is smooth and creamy. - Cook the spaghetti per the package instructions, when the spaghetti are "al dente" drain the pasta and add it to the pan with the guanciale. - Mix well, add in the egg pecorino & black pepper sauce until you get a creamy delicious pasta. - Plate, sprinkle some pecorino on top and enjoy hot! |