INGREDIENTS
– 200g of guanciale or pancetta (Italian bacon)
– Olive Oil
– Spaghetti
– 100g grated Parmesan
– 2 eggs
– Salt and Pepper
– White wine
DIRECTIONS
Fry off 200g of guanciale or pancetta in a little olive oil. Meanwhile put your spaghetti on to boil. In a small bowl mix 100g grated Parmesan or pecorino cheese with 2 egg yolks and one whole egg. Season with salt and pepper. Into the pan of now crispy pancetta add a dash of white wine. Before draining your pasta, take a full ladle of pasta water and add it to the pan. Drain the pasta, turn the heat off the saucepan and pour the pasta in, followed by the egg and cheese mixture. Mix quickly and serve immediately with extra pepper and grated cheese.