Equipment
Ingredients
Pasta and Meat
- 200 g spaghetti
- 100 g guanciale, diced into 1cm cubes
Sauce Base
- 4 egg yolks, room temperature
- 50 g pecorino romano, finely grated
- 3 g black pepper, freshly cracked
- 10 g sea salt
Nutrition (per serving)
Method
In a heat-proof mixing bowl, whisk together the 4 egg yolks, 50g of finely grated Pecorino Romano, and 3g of freshly cracked black pepper until a thick paste forms.
Place the diced guanciale in a cold skillet. Turn heat to medium-low and render the fat slowly until the guanciale is golden brown and crispy (approx. 8-10 minutes). Remove from heat but keep the fat in the pan.
Boil 3 liters of water in a large pot with 10g of salt. Cook the spaghetti until 2 minutes before the 'al dente' package instruction (approx. 80°C/176°F internal water temp). Do not drain the water.
Using tongs, transfer the undercooked pasta directly into the skillet with the guanciale and fat. Add 60ml of starchy pasta water to the skillet. Toss over medium heat for 1 minute to finish cooking the pasta and coat it in fat.
Remove the skillet from the heat entirely. Whisk 30ml of hot pasta water into the egg/cheese mixture to temper it. Pour the egg mixture over the pasta in the skillet.
Vigorously toss and stir the pasta for 1-2 minutes. The residual heat from the pasta and pan (approx 65°C/150°F) will thicken the eggs into a creamy sauce. If too thick, add pasta water 15ml at a time.
Plate immediately in warmed bowls. Garnish with extra Pecorino Romano and a final crack of black pepper.
Chef's Notes
- Never use cream; the creaminess comes entirely from the emulsion of starchy water, rendered pork fat, and egg yolks.
- Warm your serving bowls in a low oven; this dish cools very quickly and the sauce can become tacky if the bowl is cold.
Storage
Reheating: Not recommended; the egg emulsion will scramble or break upon reheating.
