Guanciale, egg yolks, pecorino, black pepper, pasta water. No cream, no garlic, no onion. Off heat when combining eggs to avoid scrambling.
- • Ingredients: 150g guanciale, 4 egg yolks, 60g pecorino, black pepper, 200g spaghetti.
- • Render guanciale slowly — do not add oil.
- • Combine yolks + pecorino off-heat, then temper with pasta water.
- • Toss with pasta off the burner. Residual heat cooks the sauce.