INFO
I have been after this one for a while, here is a recipe that goes back to the basic, pretty amazing
Details
Ingredients
- ~150g of pasta per person, preferably spaghetti
- 50g-60g of Guancale or pancetta
- 50g-60g of Pecorino cheese or parmesan
- 2 eggs (1 egg per portion + 1 egg)
- Fresh black pepper
Method
- Bring your water to boil
- Usually done with dry pasta, but worked well with fresh one as well, just make sure to under cook it. The one I used required 5 mn cooking, I went to 3 mn
- Cut the Guancale in small bit
- Grate the cheese
- In a pan, add the guancale, then medium heat and cook the meat to render the fat. If needed add a tiny bit of oil (especially if using pancetta)
- In a bowl, add the eggs (all the egg, yolk and white), and mix
- Add the grated cheese to the eggs
- Add fresh black pepper to the egg/cheese mix and mix
- Lower the heat under the guancale
- Once the pasta need 3 mn more of cooking, transfer the pasta to the pan to medium low
- Add a little bit ( 3/4 ladle) of pasta water to the pan, mix (don’t break the pasta)
- Add 1 ladle of pasta water to the egg/pecorino mix, mix well
- Turn the heat back to low
- Add the egg/pecorino cheese mix to the pasta
- Quickly mix
- Wait for the sauce to become creamy, about a couple of minutes
- Turn off the heat
- Right away plate and serve
- Once the pasta is in the plate, add some fresh black pepper and some grated pecorino (optional)
Quick View
| Traditional | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz / Vincenzo (https://youtu.be/AvO8UPbIH30 ) |
| Special |