Ingredients 300 gr spaghetti, bucatini, or fettuccine 100 gr guanciale A little olive oil or butter 1 clov. garlic 2 whole fresh eggs + 2 yolks (optional) 60 gr parmesan and pecorino, mixed Salt Freshly ground pepper A little finely chopped parsley Equipment Pot TAGS PASTA CHEESE 30-MINUTE MEALS MAIN COURSES ITALIAN WHAT TO COOK TODAY Ingredients 300 gr spaghetti, bucatini, or fettuccine 100 gr guanciale A little olive oil or butter 1 clov. garlic 2 whole fresh eggs + 2 yolks (optional) 60 gr parmesan and pecorino, mixed Salt Freshly ground pepper A little finely chopped parsley Video Instructions Boil the pasta in plenty of salted water until al dente and reserve 1 cup of the pasta water. In a pan, heat olive oil and brown the guanciale for 5 minutes until crispy. Add one crushed garlic clove for 1-2 minutes for aroma, then remove it. In a bowl, beat the eggs with half of the grated cheese. Add a little pasta water and season with salt and pepper. Return the pan to low heat, add the pasta along with the guanciale and, if needed, a little more water for a creamier texture. Add a little butter or olive oil and mix well to infuse the pasta with flavor. Remove the pan from the heat and add the egg and cheese mixture, stirring quickly with tongs so the sauce thickens. Add the remaining cheese and finely chopped parsley. Mix well and serve immediately. TAGS PASTA CHEESE 30-MINUTE MEALS MAIN COURSES ITALIAN WHAT TO COOK TODAY
