Italian
Spaghetti alla
$4
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
26gFat
68gCarbs
2gSugar
3gFiber
780mgSodium
230mgChol
11gSat Fat
350mgPotassium
280mgCalcium
3mgIron
1.2mcgVitamin B12
2mgVitamin C
Goes well with
San Pellegrino Sparkling Water
local
Chianti Classico
international
Instructions
1
Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2
While pasta cooks, dice guanciale and fry in a pan over medium heat until crispy and fat renders.
3
In a bowl, whisk egg yolks and whole egg with grated pecorino and parmesan, and a generous amount of black pepper.
4
Reserve a cup of pasta water, then drain the spaghetti.
5
Add hot spaghetti to the pan with guanciale, off the heat, and toss to coat in the rendered fat.
6
Quickly stir in the egg and cheese mixture, adding splashes of reserved pasta water to create a creamy sauce, tossing continuously to avoid scrambling the eggs.
7
Plate the pasta, top with extra grated cheese and cracked black pepper, and garnish with fresh basil leaves.
8
Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200 g200 g spaghetti
- 75 g75 g guanciale
- 22 large egg yolks
- 11 large whole egg
- 30 g30 g pecorino romano cheese
- 15 g15 g parmesan cheese
- 3/4 tsp3/4 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 1 sprigs1 sprigs fresh basil
- 50 ml50 ml pasta cooking water
