- 160g Barilla® Spaghetti
- 2 Egg yolks
- Salt and black pepper (to taste)
- 80g Guanciale
- 60g Pecorino Romano, grated
Cook the Spaghetti in a large pot of salted boiling water, as per instructions on the box. We recommend adding 7 grams of salt per litre of water.
PREP THE GUANCIALEMeanwhile, cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
BEAT THE EGGSBeat the egg yolks, add the Pecorino cheese and two tablespoons of boiling water. Add freshly ground black pepper.
COMBINE AND SERVEWhen the pasta is cooked al dente, drain and place in the pan with the Guanciale. Take the pan away from the heat, then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy finish. Mix well then sprinkle Pecorino cheese and black pepper, as required. Serve hot.