Ingredients Serves four
3 whole eggs and 6 egg yolks90g/3 oz (1 cup) gratedpecorino cheese90g/3 oz (1 cup) gratedParmesan cheese1 teaspoon pepper400g/14 oz spaghetti8 slices of guanciale (curedpork cheek/jowl), finely sliced
Preparation time: 20 minutesCooking time: 15 minutes
In a bowl, mix the whole eggs and egg yolks with the pecorino, parmesan and pepper. Set aside.
Bring a large pan of salted water to the boil and cook the spaghetti according to the package directions, then drain, reserving the cookingwater.
In the meantime, add the guanciale slices to a dry frying pan (skillet) over a medium heat and sear for 5 minutes, or until crispy. Add 1 tablespoon of the pasta cooking water, followed by the spaghetti.
Remove the pan from the heat. Add the egg mixture and mix briskly. The eggs should not cook too much and the consistency of the sauceshould be creamy.
Transfer to a large serving dish and serve immediately.
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