Fried the Guanciale a bit too much, but I liked the crispiness of it. With a glass of Valdobbiadene Prosecco
by Responsible-Ask6104
3 Comments
Responsible-Ask6104
Cook 200g of spaghetti in salted boiling water until al dente. Meanwhile, in a bowl, mix 2 whole eggs and 1 yolk with 50g of grated Pecorino Romano and a generous amount of black pepper. In a pan, cook 100g of guanciale (cut into small pieces) over medium heat until crispy. Drain the pasta, reserving some starchy water. Toss the pasta with the guanciale, remove from heat, and mix in the egg-cheese mixture, adding pasta water if needed for creaminess. Serve immediately with extra Pecorino and black pepper.
Ingredients: • 200g spaghetti • 100g guanciale • 2 whole eggs + 1 yolk • 50g Pecorino Romano (grated) • Black pepper (to taste) • Salt (for boiling water)
3 Comments
Cook 200g of spaghetti in salted boiling water until al dente. Meanwhile, in a bowl, mix 2 whole eggs and 1 yolk with 50g of grated Pecorino Romano and a generous amount of black pepper. In a pan, cook 100g of guanciale (cut into small pieces) over medium heat until crispy. Drain the pasta, reserving some starchy water. Toss the pasta with the guanciale, remove from heat, and mix in the egg-cheese mixture, adding pasta water if needed for creaminess. Serve immediately with extra Pecorino and black pepper.
Ingredients:
• 200g spaghetti
• 100g guanciale
• 2 whole eggs + 1 yolk
• 50g Pecorino Romano (grated)
• Black pepper (to taste)
• Salt (for boiling water)
Pretty amazing for a first timer!
Looks amazing 🤩