Prep Time: 15 mins

Cook Time: 10 mins

Servings: 2

Ingredients

• 1 whole egg + 1 egg yolk
• 70g (3 oz) Parmesan cheese, finely grated
• 20g (1 oz) Pecorino Romano cheese, finely grated
• Black pepper
• 100g (3.5 oz) Guanciale
• 180g (6 oz) pasta - ideally Spaghettone

Instructions:

1. Clean the Guanciale (pork cheek) by removing the skin and the black pepper coating - the pepper will burn and become bitter if left on the meat.
2. Cut the Guanciale into 1 cm strips and then dice into small pieces, aim for around 9-10 pieces per person.
3. Heat a large pan - it needs to be very hot. It also has to be nonstick.
4. Add the guanciale pieces to the pan, keep moving the pan so the meat doesn't stick to it. Cook the guanciale until the pieces are crunchy on the outside and tender inside.
5. Remove the guanciale pieces from the pan, set aside in a bowl.
6. In a pot of boiling salted water (not too salty), cook your pasta until al dente.
7. In a large bowl, beat the whole egg and extra egg yolk together.
8. Add ½ spoon of the grated cheese per person and a good twist of black pepper to the egg mix and blend fast with a spatula or spoon.
9. Add 1-2 spoons of the pasta cooking water to the bowl and mix well, until you have a thick, homogeneous and creamy consistency. Add a little more cheese or water if needed.
10. Drain the pasta and add it in the bowl with the sauce, mix well.
11. Add more Pecorino cheese as needed/to taste and serve immediately.