Ingredients for 4 people
- 400g Spaghetti Di Martino
- 150g guanciale
- 4 yolks
- 100g Pecorino Romano DOP cheese
- Salt and pepper to taste
Start by putting a pot with lightly salted water on the stove to cook the pasta.
Meanwhile, cut the guanciale into strips about 1cm thick. In a hot skillet, brown the guanciale over low heat for 7 to 8 minutes until crispy.
Cook the Spaghetti in the boiling water taking into account the cooking time. Meanwhile, in a bowl mix the egg yolks with a good portion of the pecorino cheese. Mix the egg mixture well until it is creamy and free of lumps.
Season with salt and pepper, drain the pasta al dente and in a bowl toss with the guanciale and its fat.
Pour the mixture over the Spaghetti and mix well so that it barely sets.
If it turns out dry, stretch it slightly with a ladleful of the pasta cooking water. Serve and garnish with a sprinkling of pecorino cheese and a grind of pepper.