Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 4 people
- 500g spaghetti
- 200g Fabbris Guanciale (can also use Flat Pancetta)
- 8 egg yolks
- 1/2 cup pecorino romano cheese (grated)
- ¼ cup grana padano cheese (grated)
- 2 cloves garlic
- Pepper to taste
Put a pot of salted water on high heat to cook the pasta. Once boiling, reduce.
Remove rind from Guanciale or Flat Pancetta. Slice into ½ cm slices and then into strips approx. 1cm thickness. In a non-stick pan on medium heat, add the Guanciale or Pancetta and brown for 10 minutes (6 minutes Pancetta). Add chopped garlic and fry for another 3-5 minutes, careful not to burn Guanciale/Pancetta or garlic. Once cooked, turn off burner and set aside.
Once salted water is boiling, cook until al dente (this may be 1-2 minutes less than the time indicated on the packet.
In the meantime, pour the yolks into a bowl, and add most of the pecorino cheese (the remaining will be used for serving). Season with black pepper and whisk with a fork by hand.
Drain the spaghetti al dente directly into the pan with the Guanciale/Pancetta. Stir it together.
Poor the egg and pecorino mixture into the pan. Toss over low heat until well combined. Serve immediately with some parmesan cheese and cracked black pepper.