Sort ingredients
kiwijess
QR Code
Listen
Pdf
Remove rind from guanciale and chop into small cubes, add to cold, dry pan. Turn on to medium heat and cook until crispy and fat has rendered
Drain (but keep) fat, set pork and fat aside
In a small bowl, whisk together the yolks, cheese, and pepper. Add 3 tbsp guanciale fat and combine
Bring a large pot of salted water to the boil and cook pasta as per instructions - reserve 1 ¼ cups of the pasta water
In the pork pan, deglaze with ¼ cup pasta water, add hot pasta to pan and stir through
Remove from heat! Add egg and cheese, quickly stir through while slowly adding pasta water until you have a silky texture and glossy, smooth look - you may not need all the water
Add back ⅔ of the guanciale, stir through
Serve 3 people, top with extra guanciale and parmesan cheese
Serve with crusty bread, salt, and olive oil