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30minutes
Cut the guanciale into thin strips.
Put (A) in a bowl and mix.
Boil the water, add salt equivalent to 1% of the amount of water, and boil the pasta.
Heat a frying pan, add guanciale and cook slowly, put the boiled pasta juice, boiled pasta, and mixed (A) in the frying pan and entangle while paying attention to the heat.
Place the pasta on a plate, grate the cheese and sprinkle with black pepper.
Guanciale is pork cheek meat that has been salted and aged for a few weeks. If you don't have Guanciale, you can use pancetta or bacon.
For cheese, Pecorino Romano and Parmigiano Reggiano go well. I grate it and use it.
For pasta, we recommend spaghetti or spaghetti.
I also use boiled juice, so don't throw it away. In the video, about a ladle of boiled juice is added to a frying pan.
It oozes from Guanciale without oiling the frying pan. If there is too much oil, use kitchen paper to absorb it.
After putting the egg liquid in the frying pan, mix it carefully so that the eggs do not overheat.
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