Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
76
High
Nutrition per serving
Calories1247.9 kcal (62%)
Total Fat60.8 g (87%)
Carbs133.9 g (51%)
Sugars4.9 g (5%)
Protein41.2 g (82%)
Sodium1179.4 mg (59%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Place the guanciale into a medium large saute pan, cover and cook on low heat. Cook for 15-20 mins on low heat or until the fat is well rendered and the meat is brown but still soft.
Step 3
Use a slotted spoon to remove the guanciale from the pan and set aside.
Step 4
Mix the egg yolks and cheeses in a bowl, season with freshly cracked black pepper.
Step 5
Salt the boiling water then add the pasta, stir every 2 minutes. Cook until 3 minutes before ‘al dente’ (see package for cooking time). Reserve 1 cup of pasta water.
Step 6
Add a ladle of pasta water to the fat and bring to a boil. Then strain the pasta and add it to the same pan. Turn the heat to high and continue cooking the pasta, stirring continuously. Slowly add pasta water as the pan gets dry, stir continuously. Cook for about 3 minutes or until al dente.
Step 7
Once the pasta is cooked cut the heat and add the cheese and egg mixture, stirring continuously. Then add the guanciale.
Step 8
Plate immediately then finish with freshly cracked black pepper and enjoy!
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