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Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Fill a pot with water and place it on the stove to boil with a little salt.

Prepare the ingredients while the water is boiling.

Remove the rind from the guanciale and slice it into pieces about half a centimeter thick, then cut those slices into smaller pieces about 1 cm.

Grate the Pecorino Romano cheese finely using a grater or a small chopper.

Once the water is boiling, add 200 g of spaghetti and cook for 12 minutes until al dente.

In a bowl, combine the grated Pecorino Romano cheese with 5 egg yolks and freshly ground black pepper, mixing well with a fork.

Place a frying pan on the stove without heat and add the guanciale pieces to render the fat, letting it cook slowly.

After the guanciale is cooked, remove it from the pan and reduce the heat.

Add a couple of tablespoons of the rendered fat back into the pan.

Transfer the spaghetti to the frying pan using a slotted spoon, adding a ladle or two of the pasta cooking water, and let it sit for two minutes to absorb flavors.

Add the egg and cheese mixture to the pan, ensuring there is always liquid at the bottom to prevent the sauce from turning into scrambled eggs, and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens