Egg yolk, pecorino and guanciale come together off the heat, not on it, which is why the sauce turns silky instead of scrambled.
- Spaghetti, cooked just shy of al dente.
- Guanciale, cured pork jowl, rendered until crisp.
- Pecorino Romano, grated fine and folded through.
- Egg yolk, whisked with the cheese and pepper.
- Black pepper, cracked coarse, never ground.
The pasta is tossed in the pan with the rendered guanciale fat, then pulled off the heat before the egg and pecorino go in, so the residual warmth thickens the sauce without setting it. This is the Roman version, no cream, no garlic, nothing that does not belong. High in protein, and built on cured meat. Contains: gluten, eggs, dairy.
