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Serves 2 Ingredients - 180 gr of mezzi rigatoni or your choice of pasta (raw weight) - 100 gr of grated Pecorino cheese - 4 large eggs - 155 gr of Guanciale Steps: 1. Cut the guanciale in thin stripes and add to a cold non-stick pan with no oil or added fats, then turn the heating on and cook on low until the guanciale is crunchy. Letting it heat up together with the pan helps the fat render out without burning the guanciale. 2. Add your pasta do plenty of salted boiling water and cook until al dente (roughly 1 or 2 minutes less than the indicated cooking times, depending on pasta shape) 3. Separate the 4 eggs, discard the whites (or save for a different recipe) 4. Add the pecorino cheese to the egg yolks and stir together. 5. While the pasta cooks, add a tbsp of pasta water to the egg mixture and a tbsp of the fat rendered out from the guanciale, stir quickly as not to scramble the egg mixture. 6. Repeat step 6 until the mixture has a creamy consistency and all the pecorino has melted into the egg yolks. 7. Once al dente, drain your pasta and add to the pan with the guanciale, then turn off the heat. 8. Stir the pasta, then add the eggs mixture and stir until well coated. 9. Add extra grated pecorino and ground black pepper, serve and enjoy! Martina C. Instagram: glareusy

Chopped guanciale Grated pecorino 4 egg yolks 1 egg 400-500g spaghetti S&P Fry guanciale until brown and fat is released. Beat egg yolks, egg, S&P. Mix in cheese. Cook spaghetti. Drain and mix into guanciale pan. Quickly stir in the egg and cheese mixture and serve! (No cream!) Delizioso! Serves 4

Spaghetti, guanciale, eggs, parmesan cheese, black pepper

Black pepper Eggs Guanciale Parmesano regiono Pasta

https://www.bbc.co.uk/food/recipes/spaghetti_allamatriciana_52668/amp

Fantastic guanciale. Eggs must be from worm fed hens.