Most recipes call for spaghetti, but Perilli in Rome uses rigatoni. Whichever you use, here is the recipe.
For 500 grams of pasta:
Heat 2 tablespoons of olive oil in a deep frying pan and sauté 120 grams of guanciale, chopped, until brown but NOT burnt. If you cannot find guanciale then use pancetta, but the taste will not be the same.
In a bowl beat well 3 egg yolks and 2 whole eggs with 2 tablespoons of grated pecorino romano cheese and plenty of freshly ground black pepper.
Cook the pasta in lots of salted, boiling water until it is cooked al dente. Just before draining it - be sure to keep some of the cooking water in case you want to thin the sauce - stir the egg and cheese mixture into the warm - NOT hot - pan with the guanciale. Drain the pasta and put it into the frying pan and toss well. If the sauce is too thick add a little of the hot cooking water.
Serve with freshly ground parmesan (if you are feeling poor use freshly grated grana padano).
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