Ingredients
4
4 servings
- •1 (14 ounce) package spaghetti
- •5 ounces guanciale (cured pork cheek), cut into small cubes
- •3 egg yolks
- •1 egg
- •0.75 cup grated Pecorino-Romano cheese
- •salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Nutritional Facts
Per 4 servings
- Calories: 488
- Carbohydrate: 75g
- Fat: 11g
- Fiber: 3g
- Protein: 21g
- Sugar: 3g
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