One of the cornerstones of our Italian culture, always good, always easy.
Ingredients for 4 people- 500 g Spaghettoni
- 300 g bacon
- 200 g pecorino
- 10 medium egg yolks
- pepper
Remove the rind from the guanciale and cut it into strips. Add it to a pan and cook over medium-low heat until well browned. Once ready, dry it thoroughly.
Place the egg yolks and pecorino in a bowl and mix well until a thick cream forms. Cook the spaghetti in plenty of lightly salted boiling water.
Grind some pepper in a pan and toast it for 30 seconds. Drain the spaghetti al dente into the pan and finish cooking with a few ladles of the cooking water. Stir vigorously, so the starch will create a delicious creamy consistency.
Place the pasta bowl in the boiling water and stir in the egg yolk mixture for a few seconds, which will become a beautifully smooth cream.
Remove everything from the heat, add this cream to the spaghetti and stir. Add the guanciale and stir.
