Sort ingredients
celiner18
QR Code
Listen
Pdf
Salt your pasta water and bring to a boil.
Add chopped guanciale to a cold sauté pan. No need to add oil; it will render on its own. Turn heat to medium.
While the guanciale is cooking, whisk uni lobes (about two pockets in a five-pocket tray), egg yolks, and grated Pecorino together in a bowl. Set aside.
Stir and fry the guanciale until golden brown. Turn off the heat, remove the guanciale to drain, and keep the hot oil in the pan.
Slowly whisk the warm guanciale oil into the uni-cheese mixture to temper the egg yolks.
Cook pasta until al dente. Using tongs, transfer pasta to a sauté pan over low heat. Shake and stir the pasta noodles, adding small amounts of pasta water until glossy. Begin incorporating the tempered uni-cheese mixture, stirring and shaking vigorously so the egg yolks do not cook.
Once noodles are coated, plate with fried guanciale, the remaining uni lobes, and another sprinkle of Pecorino.