Serves 4

Prep time 15 minutes


500 g Rummo spaghetti alla chitarra;
4 slices guanciale chopped
4 eggs
Fresh pepper
Pecorino Romano


Boil some salty water for the pasta. Gently fry the guanciale in its own fat in a frying pan. Whisk the eggs with salt and pepper and add some cheese. Once the pasta is ready to drain, reserve a couple of tablespoons of the starchy water adding it while whisking, this will bring the temperature of the eggs up and help it thicken slightly. Put the cooked pasta in the pan with guanciale and stir in allowing it to absorb some flavour. It is important the pasta is still hot at this point. Remove from the heat and add your thickened eggs while stirring the pasta. Once combined well add more fresh pepper and serve.