A debated and popular dish, with many opinions on what is ‘correct’… This recipe belongs to the more traditional ones. Which doesn’t mean much, because the dish arose after the Second World War, with egg powder and bacon as the main ingredients, before it was refined until the 1950s-60s.
4 servings
Ingredients
400-500 gr pasta (depending on intermediate or main course), e.g. linguini
4 liters of water with 1.5 tablespoons of salt
1 egg + 4 egg yolks
75 gr grated pecorino
About 200 gr Guanciale or Pancetta
Salt and pepper
Description:
- Dice and fry the meat. Pepper if it’s not already peppered. Set aside when finished.
- Whisk together the eggs.
- Grate the cheese and mix with the eggs in a bowl. Salt and pepper a little.
- Pour fat from the frying pan into the cheese mixture.
- Cook the pasta almost done.
- Ladle up and save some of the cooking water, 3-4 ladles.
- Pour some pasta water into the cheese mixture and mix around.
- Drain the pasta and pour into the frying pan with the fat.
- Stir in the cheese mixture.
- Stir to creamy. Mix in the meat. Pour over more water if required.
- Add and grate some cheese and fresh black pepper.
Pairs with:
Preferably a slightly peppery red wine.