Photo by Paola Buzzini
Servings: 4
Prep time: 10 minutes
Total time: 25 minutes½ pound|225 grams thick cut guanciale
1 tablespoon unsalted butter
1 pound|450 grams Felicetti Selezione Monograno Spaghettoni pasta
6 large egg yolks, lightly beaten
1 cup|40 grams grated pecorino cheese (no parmesan please!)
kosher salt and freshly ground black pepper, to taste
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
1 tablespoon unsalted butter
1 pound|450 grams Felicetti Selezione Monograno Spaghettoni pasta
6 large egg yolks, lightly beaten
1 cup|40 grams grated pecorino cheese (no parmesan please!)
kosher salt and freshly ground black pepper, to taste
Directions
- Heat a large skillet over medium. Add the guanciale and cook until crispy, 8 to 9 minutes. Add the butter and remove from the heat. Transfer everything, and the oil, to a large bowl.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Transfer the pasta to the bowl with the guanciale and toss well to combine (make sure to save about a cup of pasta water!). Add the eggs and cheese and toss again. Add in some reserved pasta water until creamy. Season with salt and pepper and serve immediately.