Ingredients
Equipment
Method
- Put a pot of water to a boil.
- Meanwhile, slice the Guanciale and grate the Pecorino Romano (or Parmigiano).
- In a bowl, whisk the egg yolks, whole egg, grated Pecorino and pepper together. (Keep a little bit of grated cheese apart in order to garnish.)
- Add sliced Guanciale to a cold pan and turn the heat to medium and cook until the fat renders and the Guanciale becomes crispy. Turn off the heat.
- Boil the pasta until it is al dente.
- Transfer the pasta directly into the pan with the Guanciale (keep the heat off). Add 3-4 tablespoons of starchy pasta water and toss to coat.
- Pour the egg and cheese mixture over the pasta and toss. If needed, add a few tablespoons more of pasta water until you see the mixture melts into a creamy, silky sauce.
- Serve with some more grated cheese on top. Enjoy!
Now careful with the next step. Make sure the pan is not too hot anymore, to avoid the egg to scramble. (Between 62℃ and 65℃ is the "Sweet Spot" where your sauce becomes rich and glossy.)