Slice the guanciale at 0.5com thick, then cut into strips of the same thickness. Place it in a cold pan and let it render over a medium heat until golden brown.
In the meantime, bring to the boil of pot of water, lightly salt it and add the pasta.
Remove half of the guanciale, turn the heat oM and add in the cracked pepper, toast it for about a minute then pour in a ladle of the pasta water.
In a bowl, mix the egg yolk with the grated cheese and some fat rendered from the guanciale.
Drain the pasta at least one minute before the suggested cooking time, add it to the pan with the guanciale and cook for one more minute, until the water is reduced. Remove from the fire and let it rest for 30 second to slightly cool down.
Start adding the mix of eggs while stirring the pasta. Adjust with more black pepper if needed and if the sauce is too thick, help with some more pasta water until creamy but not runny.
Complete with the crispy guanciale on top.
Pasta all’Amatriciana
Slice the guanciale at 0.5com thick, then cut into strips of the same thickness. Place it in a cold pan and let it render over a medium heat until golden brown.
Remove half of the guanciale, add the tomatoes crushed or milled and let it simmer for about 15 minutes.
In the meantime, bring to the boil of pot of water, lightly salt it and add the pasta.
Drain the pasta at least one minute before the suggested cooking time, add it to the pan with the sauce and cook for one more minute adding some of the pasta water if needed. Remove from the fire, add in the pecorino cheese and the crispy guanciale.
