• 150g guanciale, diced
  • 3 eggs, whisked 
  • 200g pecorino cheese, grated 
  • Black pepper
  • Salt 


  1. Add salt to a pot of water, and bring to a boil.  Cook your pasta until al dente.
  2. In a frying pan, add the guanciale on low heat and allow it to render out the fat and go super crispy.
  3. Once super crispy, remove from the pan and set aside.  Using the cooking water from the pasta, add to the pork fat in the pan and begin to emulsify.
  4. Add your cooked pasta and lots of cracked black pepper.
  5. Add your eggs, and pecorino, off the heat and toss to combine.
  6. Serve immediately with extra black pepper.
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