- 1
4.1/5
(8 Votes)
Ingredients
- 400 g spaghetti
- 200 g guanciale, skin removed, cut into lardons
- 1 garlic clove, finely chopped
- 6 egg yolks, at room temperature
- 50 g pecorino or parmesan, finely grated, plus extra to serve
- 1/4 cup (60ml) thickened cream
Preparation
Step 1
1. Bring a large saucepan of water to the boil, season with sea salt. Add spaghetti and cook for about 6 minutes or until just under al dente, stirring occasionally.
2. Meanwhile, heat a non-stick frying pan over medium heat. Cook guanciale for about 5 minutes or until guanciale is crisp and the fat starts to render. Add garlic and cook for 1 minute or until lightly golden.
3. Meanwhile, whisk egg yolks, cheese, cream, sea salt and freshly ground black pepper in a large bowl to combine.
4. Using tongs, remove pasta directly from saucepan and add to pan with guanciale. Add a ladle of pasta water and continue to cook for a further minute. Transfer pasta to bowl with egg mixture, tossing well to combine.