A roman recipe very easy to prepare.
To serve four you’ll need:
1/4 pound Guanciale
1/2 cup grated Pecorino cheese
4 eggs yolks
2 eggs white
salt pepper olive oil
a pound of spaghetti
Dice the “guanciale” and sauté it in a tablespoon of olive oil. When it is well dark cooked (carbone), drain it on a paper towel.
Add pasta on boiling salted water.
Beat the yolks and whites, add the grated Pecorino cheese, salt and pepper.
When pasta is ready, drain it and transfer it to a heated bowl.
Add the guanciale and the egg mixture stiming briskly in this way the eggs will cook.
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