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guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives with similar flavors.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano offer a similar taste profile at a lower cost.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol, while tofu provides a vegan option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

Bring a large pot of water to a boil and add salt (8g per liter).

Add 120g of fusilli pasta to the boiling water and cook for about 10-12 minutes until al dente.

While the pasta cooks, prepare 25g of guanciale by slicing it thinly.

In a separate bowl, separate the egg whites from the yolks, keeping the yolks for the sauce and storing the whites for later use.

Heat olive oil in a skillet over low heat and add the guanciale, cooking until crispy.

Once the guanciale is crispy, remove it from heat and set aside, leaving the oil in the skillet.

When the pasta is done, reserve some pasta water and drain the rest.

Add the drained pasta to the skillet with the guanciale oil, mixing well.

Pour in the egg yolks and mix quickly to create a creamy sauce, adjusting the consistency with reserved pasta water if needed.

Add 30g of grated Pecorino Romano cheese and mix until well combined.

Season generously with black pepper and serve immediately, garnished with additional cheese and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens