Ingredients
- 360 g spaghetti
- 150 g guanciale or pancetta
- 4 egg yolks
- 1 whole egg
- 80 g grated Pecorino Romano
- 1000 g water
- Salt and plenty of black pepper
Step-by-step
Using a different robot? Switch it here:
- Brown the guanciale in pieces 6 min/120°C/reverse/spoon speed without the measuring cup and set aside.
- Put the salted water in the mixing bowl and heat 8 min/Varoma/speed 1.
- Add the spaghetti, broken in half, and cook for the time on the package at 100°C/reverse/spoon speed.
- Meanwhile, beat the yolks, egg, pecorino and plenty of pepper in a bowl.
- Drain the pasta, reserving a little cooking water, and mix it immediately with the egg and guanciale off the heat.
- Add cooking water little by little until you get a creamy sauce and serve at once.
Tips
- Never cook the egg over heat to keep it from scrambling — the pasta's heat is enough.
- Guanciale is traditional, but pancetta works very well too.
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