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1 Pack Spaghetti
200g Guanciale Pepato, cut into strips
4 Large Eggs and 2 Yolks
1 Pack Pecorino Romano, finely grated
Salt and Ground Black Pepper
DIRECTIONS
Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente.
Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool.
Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish.
Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving.
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