Guanciale or bacon, eggs, pecorino: the authentic version without liquid cream.
Ingredients
- Spaghetti or tonnarelli
- Guanciale or smoked bacon
- Large egg yolks
- Pecorino romano grated cheese
- Black pepper
- Reserved pasta cooking water
Instructions
- Cook the pasta al dente. Meanwhile, melt the pork without burning it.
- Mix the egg yolks with pecorino and a little cooking water to create a cream.
- Off heat, combine pasta, pork, and egg mixture while stirring vigorously. Add pepper.
