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A traditional Roman pasta dish made with guanciale, egg yolks, Pecorino Romano, and black pepper. This recipe focuses on proper technique to achieve a creamy sauce without using cream.
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Boil pasta in lightly salted water until al dente. → Render guanciale fat until crispy and save some grease. → Whisk egg yolks with Pecorino, pepper, and guanciale grease. → Temper the egg sauce with warm pasta water. → Toss pasta and sauce in a warm pan with the heat OFF until creamy.
Boil pasta in lightly salted water until al dente. → Render guanciale fat until crispy and save some grease. → Whisk egg yolks with Pecorino, pepper, and guanciale grease. → Temper the egg sauce with warm pasta water. → Toss pasta and sauce in a warm pan with the heat OFF until creamy.
A traditional Roman pasta dish made with guanciale, egg yolks, Pecorino Romano, and black pepper. This recipe focuses on proper technique to achieve a creamy sauce without using cream.
Choose your pasta: Spaghetti, Rigatoni, or Mezzo Rigatoni are the preferred shapes.
Boil the pasta in salted water. Do not break the pasta; simply twist and push it into the pot. Cook until al dente.
Grate the Pecorino Romano cheese. High-quality cheese with a black rind is recommended.
Place diced guanciale in a cold pan and cook over medium-low heat to render out the fat until crispy on the outside but chewy inside. Drain the meat and save the grease.
In a separate bowl, whisk 3 egg yolks.
The '7th Commandment' omitted in the video numbering is to add a hefty amount of black pepper.
Never break the spaghetti; it changes the texture and eating experience.
Do not salt the pasta water 'like the sea' because the cheese and guanciale are already very salty.
Guanciale should start in a cold pan to properly render the fat.
The pan must be warm but the heat must be OFF when adding the eggs to prevent them from scrambling.
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