- Joined Apr 27, 2017
Brought some guanciale that had been hanging in the chamber for 5 months. Long enough...time to eat some. Bought some Pecorino Romano cheese, eggs and thin spaghetti.
Timing is everything with this dish. Separate the yolks from the egg whites from the 4 eggs. set aside. Start the pasta. Fry up the guanciale nice and slow to render the fat. Set aside in bowl.
Remove pan from heat.
Add garlic. simmer garlic a few minutes, then add about 1/4 cup pasta water. Whisk to form an emulsion. Add egg whites and whisk on low heat until slightly thick. Add Pecorino Romano cheese and whisk in to warm. Pasta should be ready now....strain in sink. Add egg yolks and fold in to distribute. Add pasta an toss.