A classic pasta dish made that extra bit special by the addition of our Guanciale. Guanciale is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pancetta but has more fat than pancetta and as a result has a huge depth of flavour.
We were delighted to win Gold with 3 Stars at the Great Taste Awards 2019 where the judges loved the waves of flavours and aromas that develop during our curing techniques.
75g of Parmesan, or Pecorino Romano, finely grated, plus extra to serve
3 egg yolks
1 garlic clove, minced
salt and black pepper
Directions
Cook the spaghetti in salted boiling water for 8–10 minutes
Meanwhile, mix together the Parmesan and egg yolks in a small bowl and set aside
Cook the Guanciale in a large frying pan until crispy. Once cooked, reserve the Guanciale and the fat that has been released during cooking separately
Once the pasta is cooked, reserve a ladleful of the pasta water and drain the pasta
Transfer the pasta to the Guanciale frying pan and add the reserved Guanciale fat and minced garlic. Gently heat the pan then remove from the heat and quickly stir through the egg yolk and Parmesan mixture. Add a little of the pasta water to emulsify the sauce
Mix well then add the Guanciale and black pepper to taste. Add a little more pasta water if necessary
Serve immediately with some more freshly grated Parmesan
