🧾Ingredients

• 4 liters of water
• 30 g coarse salt
• 400 g long pasta
• 4 egg yolks
• 1 whole egg
• 150 g Guanciale
• 70 g Parmesan
• 70 g Pecorino
• Fine salt
• Good quality pepper

👨‍🍳Instructions

1. 1

   In a large pot, bring 4 liters of water to a boil, then salt with the coarse salt.

2. 2

   Meanwhile, cut the guanciale into sticks about half a centimeter thick and place them in a cold pan without fat. Heat over medium/low heat to gently render the fat.

3. 3

   Immerse the pasta in boiling water and cook for the time indicated on your package. Stir occasionally to prevent the pasta from sticking.

4. 4

   Meanwhile, mix the egg yolks and the whole egg in a large bowl and add half or two-thirds of the grated cheese. Salt lightly and pepper. Mix well.

5. 5

   Keep an eye on the guanciale; the fat should partly melt and become translucent. The meaty part should become redder and crispy on the surface.

6. 6

   Take a cup of pasta cooking water. Quickly drain the pasta, then pour it, still very moist, into the large bowl with the eggs. Mix quickly and energetically so that the pasta is well coated with sauce and the eggs do not overcook: the sauce should remain fluid and light. If it seems too dense, add a spoonful of cooking water at a time until the desired texture is obtained.

7. 7

   Add the grilled guanciale and mix again.

8. 8

   Serve very hot on your warm plates with grated cheese (pecorino-parmesan) and plenty of pepper. Enjoy!