150g. Guanciale, slice rind off and cut into small strips
grated pecorino cheese
freshly cracked black pepper
180g.spaghetti or rigatoni pasta better if 'trafilata al bronzo' (higher quality pasta)
Cook the guanciale in a large pan over medium heat with the chilli. Don't cook too long, about 2-3 minutes, you'll notice the fatty part begins to go a little clearer but not crisp. Remove the pan from the heat when you notice a good amount of fat melting away. The fatty juice of the guanciale is what gives the flavour. Set aside for now.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
In a separate bowl, beat the eggs, yolks, grated cheese and a generous amount of black pepper until well combined.
When the pasta is al dente, keep one cup of the pasta water before you drain it.
Return the guanciale pan to high heat, add the drained pasta to the pan. Stir and make sure the pasta is evenly coated with the fat.
Remove the pan from the heat and add the egg mixture. You have to stir quickly until the egg mixture thickens 'mantecare'. The heat from the pan will cook the eggs but it's very important to work fast otherwise you'll get scrambled eggs. If the sauce seems too thick, stir in a little bit of the pasta water.
Serve with a little extra cheese and enjoy! Buon appetito!
Of course you can use gluten free pasta.
Recipe by The Merrymaker Sisters, find more at getmerry.com