Pasta dish from Rome made with egg yolks, pecorino & parmigiano cheese and guancale (or pancetta) coupled with lots of black pepper.
serves: 2
Ingredients
- 250gr spaghetti
- 25gr parmigiano
- 25gr pecorino
- 125gr guancale (or pancetta) cut in cubes
- 2 egg yolks
- dash of milk
- freshly ground pepper
- knob of butter and a splash of olive oil to cook the meat
Directions
Start cooking the pasta as per the cooking pasta directions. Whilst the pasta is cooking you can start on the sauce:
- Put a frying pan on a high heat with a small amount of butter and olive oil, start cooking the guancale.
- Separately break the eggs and put the yolks into a bowl discarding the egg whites. Grate and mix the cheeses in with the yolks and add a splash of milk until the consistency is that of a thick paste. Add lots of freshly ground pepper, how much is dependant on taste but it’s a major part of the dish. A good rule of thumb is when you think you’ve put in too much, add a bit more!
- Once the pasta has cooked, take off the heat and add in the guancale and cooking fat and mix. Then pour in the egg/cheese mix to the pasta and vigorously stir together.
- Serve warm