Swill Magazine Issue 5 - Out Now

A Roman trattoria classic

Sarah Cicolini



Serves 4

300g guanciale, cubed and skin removed  

5 egg yolks

60g egg white 

300g grated pecorino romano 

500g dried spaghettoni

Pepper to season



Warm up a pan and start cooking the guanciale, mixing it to crisp up all the sides of the cured pork. Remove from the pan and set aside on paper towel to drain. Reserve the liquefied pork fat. Mix the egg yolks and egg white in a heatproof bowl, add some of the pork fat and the pecorino romano. Place the bowl over a pot of boiling salted water and mix energetically until smooth and creamy. 

Cook the spaghettoni in the boiling salted water and drain 2 minutes earlier than the cooking time on the packet, reserving some of the pasta water. 

Heat the remaining pork fat in a pan over a medium heat, adding a bit of reserved pasta cooking water. “Mantecare” the spaghettoni in the pan for 2-3 minutes, then turn off the heat and add the egg mixture and half of the guanciale cubes. Mix everything together and add a bit more pasta cooking water if necessary to obtain a creamy texture. Finish the dish with the remaining guanciale, pecorino and pepper to taste.


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