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Luke Meenach: "This was very good! You do need to watch the eggs…" Read More
9Ingredients
40Minutes
620Calories
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Description
Make an Instagram-worthy pasta dish studded with guanciale lardons. Learn the chef's preferred way to separate eggs and how to temper them for a sauce that's silky smooth, not scrambled.
Ingredients
US|METRIC
4 SERVINGS
- kosher salt (for pasta water)
- 4 oz. guanciale (or substitute pancetta or bacon)
- 2 tsp. extra virgin olive oil
- 1 large egg
- 2 large egg yolks
- 1/4 lb. freshly grated Pecorino Romano
- 2 Tbsp. water
- 1 lb. spaghetti
- 1 tsp. freshly ground black pepper
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Directions
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol175mg58% |
Sodium460mg19% |
Potassium340mg10% |
Protein21g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate86g29% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A4% |
Vitamin C |
Calcium4% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Luke Meenach a year ago
This was very good! You do need to watch the eggs to make sure they don’t scramble
Hutchings a year ago
This was amazing. My new favorite recipe! The video is perfect for helping to time each item and step. Wonderful cooking tips.
Barry Rainey 2 years ago
Delicious! Thanks! I will make it again and add (not traditional) a few slices of fresh tomatoes for acid and sprinkle with fresh Italian parsley.
pinkley 2 years ago
I used Locatelli Pecorino Romana, fresh eggs - they were brown eggs straight from the farm so they had a really deep yellow almost orang color, I had to use pancetta because the other isn't available here - It was so good I almost ate the whole thing!!! But I asked my NY neighbor for a taste test & she loved it also!!! My favorite dish that I make all the time is cacio e pepe so this is very close to that!!! I will say that folks that try these two dishes using Parmesan cheese are missing out!!!!
Fabiola Adams 4 years ago
Turned out pretty good I’ll make it again because I’m stubborn and want to learn how to not scramble the eggs.
That Random Theater Kid 5 years ago
Made this for me and my mom for lunch. I was a little nervous as a spooned a serving into a bowl, as it looked like a bowl of Mac & Cheese, but when I took a bite, all those fears went away. This was the hardest dish I have made yet, and I LOVED IT!!
Hank Hill 5 years ago
Okay I’m giving this a 4 because the final result is good, but the instructions and ingredients leave a lot to be desired. I had to watch the video and even that is messed up. He doesn’t use amounts for the extra water that he puts in the eggs. Also, I don’t think he used as many eggs as the recipe called for.
The pecorino romano has a strong unusual smell that was a little off putting. I’d used just Parmesan.