First course
About This Project
[trg_recipe template=”recipe” recipe_cuisine=”Italian” recipe_category=”” author_src=”custom” author_name=”Barbara Pollastrini” ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%222%20Persons%22%2C%22list%22%3A%22%20%20%20%3Cb%3E%20160%20grams%20spaghetti%5Cn%20%20%20%202%20egg%20yolks%20large%5Cn%20%20%20%2015%20grams%20grated%20Parmigiano%20Reggiano%5Cn%20%20%20%2010%20grams%20grated%20Pecorino%20Romano%5Cn%20%20%20%20%C2%BD%20tsp%20Fresh%20ground%20pepper%5Cn%20%20%20%20100%20grams%20guanciale%20(cured%20pork%20jowl)%20cut%20into%201-centimeter%20cubes%20%20%20%3C!b%3E%22%7D%5D” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” enable_numbering=”” hide_nutrition=”true” social_heading=”Share the Recipes” social_buttons=”twitter,facebook,whatsapp,linkedin,pinterest,email,print”][trg_recipe_method]
Bring a large pot of slightly salted water to boil over high heat.
Cook the pasta according to package instructions. (Always al dente)
Cut the guanciale it in cubes and cook it in a pan (No fat added) at low heat first, until the fat is released, then at medium heat, until is crispy.
Strain the fat from the guanciale, put on the side.
In the meantime, in a bowl mix Parmigiano Reggiano, Pecorino Romano, egg yolks, ½ tbsp of the guanciale fat, fresh grounded black pepper, mix until well blended and creamy.
Once the pasta is cooked add it to the egg and cheese moisture and stir until creamy add half of the crispy guanciale, stir for few minutes, ad 1 tbs of cooking water (if need it) stir until all is all combine.
Plate the pasta, add some Pecorino Romano, the remain guanciale and fresh ground black pepper.
Serve immediately