Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories1051.7 kcal (53%)
Total Fat65.4 g (93%)
Carbs86.2 g (33%)
Sugars3.2 g (4%)
Protein30.7 g (61%)
Sodium1144 mg (57%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a pot of salted pasta water to a boil; cut off the yellow part of the guanciale fat and discard (because it's bitter) and cut into 1/4" strips (if you're using pancetta or bacon don't worry about cutting off yellow fat)
Step 2
Beat egg and egg yolks with pecorino Romano and a sprinkle of fresh ground pepper and set aside
Step 3
Pre heat a large pan until hot over high heat; add your guanciale (or pancetta / bacon) and stir fry until fully cooked and crispy and then remove from a pan and place on a paper towel lined plate to drain
Step 4
Whisk 1 Tbsp of the hot fat into the eggs which will temper them (make sure to keep the eggs moving constantly while you pour in the fat); then strain the rest of the fat into another large pan discarding the dark burned bits
Step 5
Boil the pasta 5 mins less than the package directions (it will finish cooking in the sauce) and then transfer into the pan with the fat along with 1/4 cup pasta water (or more if needed; add the pepper and cook over medium high heat, tossing the pasta constantly in the sauce for 3-4 mins (or until desired tenderness)
Step 6
Remove the pan from the heat and pour in the egg mixture; immediately toss to coat the noodles in the egg mixture (you need to move fast here be you don't want the eggs to cook into an omelette on the pan!); add the guanciale, toss to combine and serve with some more pecorino romano on top - enjoy!
Step 7
30 minute total prep + cook time
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