Ingredients
- spaghetti
- guanciale
- 1 egg yolk per person
- grated parmesan cheese
- black pepper
- salt
Procedures
- boil pasta to package instructions
- render guanciale in a pan until crispy
- mix egg yolk with grated parmesan cheese, black pepper, and salt
- slowly temper egg with pasta water until desired consistency
- pour out most of guanciale fat, reserve on the side
- toss pasta with rendered guanciale, then add tempered egg mixture
- cook until desired consistency
Notes
- i’m usually very lazy and replace the guanciale with bacon, i know it’s sacrilege, but it works in a pinch