Photo: Internet

The recipe is not fixed by a specific type of hard cheese or pasta.

The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon.

The dish was created in the middle of the 20th century.

Ingredients

  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste 2 eggs 3 tablespoons grated Parmigiano-
  • Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper, or to taste 6 ounces spaghetti
  • 1 cup reserved pasta water
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese

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