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Boil water for the pasta.<\/p>\n

Cut the guanciale in relatively thing slices (see photo). Fry it in the pan until the fat becomes transparent and the meat part starts cooking a little (don\u2019t let it burn!). Adding a sip of white wine doesn\u2019t hurt (not mandatory). There will be some fat liquid left in the pan, that\u2019s normal and required as we\u2019ll add the pasta in there later.<\/p>\n

Add salt to the boiling water, cook the pasta. Check it 1-2 minutes before the end of the indicated time to make sure you don\u2019t overcook it (it\u2019s even advised to stop cooking it slightly before the indicated time, to eat it \u201cal dente\u201d, still a little firm).<\/p>\n

The eggs: in a large bowl, whisk 7 full eggs and of the 3 last ones use only the egg yolk. Grate the pecorino in that mixture, then cover the whole surface with grinded pepper. Mix until obtaining a sort of cream.<\/p>\n

Once they are ready, add the pasta to the guanciale at low heat, toss. Add the egg mixture and half \u00e0 cup of pasta water and mix well, so that you nicely cover all pasta with a thin layer of egg cream.<\/p>\n

Once served, add grated pecorino and as much pepper as you like\/can!<\/p>\n

Source: Emanuele\u00a0<\/small><\/p>\n

Note: talk to several Romans and you risk ending up with different recipes, disagreeing among each other on crucial points such as the presence of onions, authorized or not<\/small><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

Serves 10 1kg pasta (rigatoni, spaghetti or bucatini (tube-like-spaghetti)) 10 eggs 500g guanciale (bacon from the pig\u2019s cheek) 300\/400g pecorino romano\u2026 and not parmigiano! (also keep some for serving) Pepper, pepper, pepper Optionally some white wine Boil water for the pasta. Cut the guanciale in<\/p>\n