Certainly one of my most requested recipes, this is without a doubt my favourite way to eat pasta! Silky, creamy, luscious egg-coated pasta garnished with crunchy crispy salty guanciale. Made in under half an hour with just 4 ingredients… What else could you want? Oh and no cream, no powder from a packet, no garlic, no butter. Just pure deliciousness. Not perfectly traditional, but certainly easy and foolproof. Just make sure you read the whole recipe and the notes. Then go buy some guanciale!

Serves: 2 main portions
Prep time: 1-2 minutes
Cooking time: 20-30 minutes

Ingredients

• 25 g finely grated pecorino romano (traditional) or parmigiano reggiano (how I prefer it)
• 5 egg yolks
• 100 g guanciale (This is a must. Pancetta can be used, but it’s just not the same.)
• 200-250 g of pasta (spaghetti, bucatini or anything else that tickles your fancy)
• Salt and pepper (to taste)

Method:

1. Cut up the guanciale into small batons, not more than 1 cm thick. Place in a dry medium-sized non-stick pan and cook over a low heat. As the fat renders, the batons will fry in their own fat. Be sure to turn them occasionally until they have puffed up on the edges (as per picture below).
2. Once the guanciale batons has puffed up, transfer onto some kitchen paper to drain the excess fat. The guanciale will crispen up further as it cools down.
3. Reserve two tablespoons of the guanciale fat and set aside. Pour most of what’s left into a container and allow to cool – this can then be stored in an airtight container in your fridge for other delicious recipes. Don’t clean your pan, but allow it to cool.
4. Boil your pasta of choice in well salted water as per packet instructions.
5. While you’re waiting for the pasta to cook, combine the egg yolks with the cheese in a small bowl using a fork or whisk. Gradually add in two tablespoons of guanciale fat (while still warm).
6. When your pasta is almost ready, take two tablespoons of pasta water and add gradually to the egg mixture mixing all the time. This further helps temper the eggs in prep for the next step.
7. Drain the pasta completely, reserving a bit more of the pasta water just in case.
8. Add the drained pasta into the pan you previously used to cook your guanciale. Toss it around, coating it with what fat you didn’t manage to remove earlier.
9. Gradually add the egg mixture, stirring the pasta all the time to coat it well.
10. The warmth of the pasta will cook the eggs and thicken the sauce. If you want, you can add an extra tablespoon of guanciale fat for even more richness. If the sauce is too thick, add another tablespoon of pasta water. If its a bit too thin, just cover the pan with a lid and wait 30 seconds, give it a stir. You can repeat this again. The sauce is perfect when it is silky smooth and you can draw a line through it with your finger (see image below).
11. Add salt (and optional pepper) to taste. Serve and top with the crispy guanciale plus a fresh grating of parmigiano/pecorino. Enjoy.

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Tips/Notes

Where can I buy guanciale?
This is the star of the dish. Cured pork cheeks covered in spices. It’s a must! Any major supermarket should have it. Just go to the delicatessen and ask for a thick slice. Little mini-markets won’t have it.

It is important to be patient and cook the guanciale slowly over a low heat. This allows the fat to render, frying the guanciale in its own fat. The end result is a perfectly crispy bite of heaven. Be patient!

The cooling down process on absorbent kitchen paper is crucial to achieve the perfect crispy guanciale. It should have the same consistency of good pork crackling. PS: Don’t cut off the rind!

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Some people would say pancetta is a good substitute for guanciale. I disagree. It’s a poor one, at best. Adding a bit of freshly cracked pepper to the dish might help add a bit of spice I suppose.

Personally, I prefer to only use egg yolks rather than whole eggs. Yolks yield a richer and creamier texture. It’s not like you’re going to be eating this every day.

Oh and… if you’re wondering what to do with that leftover guanciale fat…. roast potatoes, fried egg, grilled toastie… the possibilities are endless. It is really liquid gold.

When combining the sauce with the pasta, it is crucial to ensure that the pan has cooled down. Otherwise, you’ll end up with scrambled eggs!

Occasionally I opt to make this with fresh egg pasta (instead of dried semolina pasta). This is not traditional at all. And for some, this might a bit too heavy. Still. It’s my guilty pleasure. Just be sure to have heaps of eggs and keep portions small! 😛