A typical first course of the Roman tradition, it certainly needs no introductions!
Which is best, short pasta or spaghetti? To be on the safe side, try it with both!
- Mezzi Rigatoni
- 2 egg yolks
- 1 whole egg
- 80 g Pecorino Romano (for grating)
- Peppercorns (freshly ground)
- 100 g Guanciale (cured pork jowl)
Firstly, bring a pot filled with slightly salty water to the boil, grate the pecorino and leave aside.
Put in a bowl two yolks and a whole egg, whisk and add the grated pecorino.
In the meantime, cut the guanciale into strips on a cutting board, heat a pan, then toast the guanciale, turning it often until slightly golden and crunchy.
Drain it and leave the pan aside.
Add a few spoonfuls of cooking water to the egg cream to dilute it, add the freshly ground pepper and leave aside.
Cook the pasta and drain it al dente, transfer the pasta into the bowl with the egg and pecorino cream and quickly stir to spread the sauce.
Finally, add the crunchy guanciale, plate and finish with grated pecorino and freshly ground pepper to taste
Take it to the table and enjoy your meal!
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