Ingredients
- 400 g Spaghetti
- 4 Eggs separated
- 1 1/4 Cup grated Parmigiano
- 8 oz . sliced Guanciale Pancetta or Bacon
- 1/4 Cup Reserved Pasta Water
- 3 Tbs Olive Oil
- Black Pepper
- 2 Tbs Salt
Instructions
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To start, bring a large pot of water to a boil and add 2 tbs salt.
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Split egg whites and yolks and whisk the whites.
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Saute guanciale in olive oil on medium heat until golden and fat is rendered.
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Remove pan from heat and set aside. Do not drain fat.
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Add your spaghetti to the salted boiling water and cook for one minute less than package instructions. Reserve 1/4 cup of pasta water then drain spaghetti.
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Add cooked spaghetti to the pan with guanciale and add reserved pasta water and stir for 1 minute. Add egg whites, parmigiano and a few turns of freshly ground black pepper and stir well to coat.
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Serve immediately in warmed plates, form a small pocket at the top of the spaghetti and carefully add egg yolk. Top with more freshly ground black pepper and grated parmigiano and enjoy!
