Recipe uploaded by

5 ratings

Recipe by sigrid

Member

Leave a comment or rate this recipe

Flag this recipe as inappropriate

1. Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, look at the clock and see on the box how long the pasta should cook.
2. Cut the guanciale or the bacon in thin stripes or chop it finely. Heat a non-stick pan, add the guanciale (if you're using bacon ad some drops of olive oil), and let cook untill crispy. Let the stripes drain on a few layers of paper and set aside.
3. In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) and the cheese untill you get a very creamy sauce (not too thick and non too liquid).
4. Drain the pasta one minute before you should (keep some of the cooking water, you never know), and poor it into the bowl with the eggyolk cream. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense). At the end add the crispy bacon, keeping some apart to top the dishes, mix again.
5. Serve, topping with estra crispy pancetta and a generous amount of grounded pepper.

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/5223/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 150g spaghetti
• 2 eggyolks
• 50g guanciale (or bacon, not the smoked one)
• 2tbsp grated pecorino cheese
• 1tbsp grated parmesan cheese
• freshly grounded black pepper

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 150g spaghetti
• 2 eggyolks
• 50g guanciale (or bacon, not the smoked one)
• 2tbsp grated pecorino cheese
• 1tbsp grated parmesan cheese
• freshly grounded black pepper

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk