- 320gr spaghetti
- 4 tuorli freschi
- 100gr guanciale
- 30gr Pecorino DOP grattugiato
- 30g Grana Padano grattugiato
- Olio extravergine d’oliva
- Sale e pepe nero
Mix the egg yolks with the grated Pecorino Romano PDO and Grana Padano to obtain a smooth cream. Add some black pepper.
Cut the guanciale into strips and roast it in a pan. Once ready, switch off the heat.
In a pot with boiling salted water, cook spaghetti alla chitarra for 9 minutes. Save a glass of the cooking water.
Drain the pasta al dente into the pan (heat switched off) with the guanciale.
Add the egg and cheese cream; stir vigorously. If needed add some of the cooking water to obtain a creamy texture.
Serve the spaghetti and complete with a final dash of pepper.
Important tip: remember to never turn on the heat when you are adding the eggs to avoid a scrambled egg effect.