serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Emotive Eating
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 250 g spaghettini
- 3 eggs
- 2 egg yolks
- 50 g (½ cup) grated parmesan
- sea salt flakes and ground black pepper
- 1½ tbsp extra virgin olive oil
- 100 g guanciale (cured pig cheek) or pancetta, cut into small batons
Instructions
- Cook the pasta in a large saucepan of well salted boiling water according to packet instructions. Drain, reserving 250 ml (1 cup) of the cooking water.
- Meanwhile, combine the eggs, yolks and grated parmesan in a bowl. Season with salt and pepper.
- Place the oil and guanciale in a large frying pan over medium–high heat and fry for about 5 minutes or until crisp. Add the reserved pasta water and cook for about 30 seconds, then add the drained pasta and toss to coat.
- Remove from the heat, stir the egg mixture into the pasta, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble. Serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Emotive Eating
