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Ingredients
- 1 whole egg
- 1 egg yolk
- 40g grated Pecorino cheese
- 40 grated Parmigiano Reggiano
- 5g freshly ground black pepper
- 70g guanciale (bacon)
Instructions
In a bowl, whisk together the whole egg, egg yolk, Pecorino, Parmigiano, and black pepper.
Continue whisking until all the Ingredients are well blended and the mixture is smooth.
Sauté the guanciale until crispy.
Cook the pasta in salted water.
When pasta "al dente" strain and toss the pasta in the pan with the guanciale and add the egg mixture off the heat.
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30 min
30 min
