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Andrea Price: "Fantastic! Super simple recipe to follow. Substit…" Read More
7Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. guanciale (cut into ¼" cubes, may substitute Italian 'pancetta' if guanciale is unavailable)
- 3 Tbsp. extra virgin olive oil (highest quality available)
- 1 lb. noodles (regular-sized imported Italian dried spaghetti, do not use 'spaghettini', 'angel hair' or thin spaghetti)
- 3 Tbsp. sea salt (for the pasta water, freshly ground, if possible)
- 4 egg yolks (jumbo, only, at room temperature -- for a greater amount of servings, you might use 6 yolks!)
- 1 1/4 cups Pecorino Romano cheese (freshly-grated, or half Pecorino Romano and half Parmigiano-Reggiano)
- cracked black pepper (Freshly-, generous amount)
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Reviews(1)
Andrea Price 4 years ago
Fantastic! Super simple recipe to follow. Substituted with turkey bacon and added cherry tomatoes and it was even more delicious and healthy!