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Ingredients 2 Number of Servings

1/3 box Barilla Spaghetti
2 egg yolks
Black pepper to taste
3/4 cup grated Pecorino Romano
1/2 cup guanciale (or your choice of cured meat)


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  • Cook Spaghetti in a large amount of salted boiling water.
  • In the meantime, separate egg whites from the yolks.
  • In a mixing bowl, add egg yolks and 1/2 cup of the grated Pecorino Romano and a handful of black pepper.
  • Add some of the pasta water to the mix and whisk until smooth.
  • In a non-stick pan, cook the guanciale cubes until they develop colour without adding any oil.
  • Drain the pasta when at al dente. Set some of the pasta water aside to add flavour to the guanciale.
  • Toss the guanciale in the egg and cheese mixture.
  • Mix well, and add some of the pasta water if mixture needs to be thickened.
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