Liguori Spaghetti quadrati, 1 egg yolk, 1 whole egg, pecorino romano, black and white pepper, and guanciale imported from Spain
While heating the sauce, I accidentally set the electric stove to 2 out of 8 but noticed it halfway, turned it back down to 1. It thickened the sauce very much with some bits turned scrambled egg but still saucy nonetheless. After mixing with the pasta, the sauce is so thick, I gradually added pasta water carefully. It loosens but turns thick again, probably because I forgot to turn off the stove. With all of that still, it was satisfyingly delicious to me especially crispy guanciale. I probably needed more pasta water. Was scared to add because in my 1st attempt, the sauce was too watery.
by lordlors
4 Comments
Well itd probably be delicious on toast! But it looks a bit scrambly
Looks yummy!
Cook the pork leave the hot fat , in separate bowl mix the eggs yolks with Parmesan till it’s like paste put in the drained hot pasta and the hot fat ,then pepper and mix thin slowly with the pasta water a few spoons at a time can’t fail
More pasta water, less heat! Try using a big cast iron pot to get your guanciale going. Start it on cold, cook it until transparent, turn it off. The residual heat will keep the gianc cooking while you get your eggs, cheese, and water ready. Make sure your pasta water isn’t too salty since this is already a salty dish.
Put some butter in your cast iron pan and then get your 2-mins-underdone pasta in there. Mix just the fat and cooked pasta, then your egg and cheese mixture. Add pasta water as required to loosen it up.
But you’re like 90% of the way there. This is just my method. Butter is technically cheating, but it helps with foolproofing and it definitely helps with flavour.