Guanciale — a type of Italian cured meat made from pork jowl or cheeks — is delicious. If you can’t find it in an Italian deli, use pancetta, but go for the fattiest type you can find as it will add much more flavour.
Recipe courtesy of
A glug of olive oil
220g guanciale, cut into lardons, or pancetta
4 free-range egg yolks
110g parmesan, freshly grated
110g pecorino, freshly grated
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Bring a large pan of water to the boil and cook the pasta according to the packet instructions — you only need a little salt as the guanciale and cheeses are naturally salty.
While the pasta is cooking, heat a little olive oil in a large frying pan over medium heat. Fry the guanciale for about 3 minutes or until golden and the fat has rendered but isn’t too crispy. Turn off the heat.
In a bowl, beat the egg yolks and the grated cheeses until well combined, and season with plenty of black pepper. When the pasta is al dente, drain it, reserving some cooking water.
Return the guanciale pan to a medium heat and pour in a little of the reserved pasta water. Stir in the spaghetti and cook for a few moments to allow some of the water to evaporate and the pasta to absorb the flavours.
Working quickly, take the pan off the heat and stir in the egg and cheese mixture until the pasta is well coated and the sauce has thickened. If it gets too clumpy, add another splash of cooking water. Season to taste and serve immediately.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.