Ingredients for 4 people:
- 320g of Spaghetti di Gragnano PGI
- 150g of bacon
- 4 egg yolks
- 10g of grated pecorino romano cheese
- Freshly ground black pepper
- Salt to taste
- 1 fresh black summer truffle (20-30 g)
Direction:
Cut the guanciale into strips or cubes. Heat a non-stick frying pan over medium heat and add the guanciale, browning it until it becomes crispy and has released its fat. Turn off the heat and allow to cool slightly.
Bring a large pot of salted water to the boil. Cook the spaghetti al dente according to the cooking time indicated on the package.
In a large bowl, beat the egg yolks with the grated Pecorino Romano cheese and some of the fat from the previously cooked guanciale. Add a generous amount of freshly ground black pepper.
Drain the Spaghetti, reserving some of the cooking water
Pour the Spaghetti into the pan with the guanciale, stirring well to amalgamate the flavours. Remove the pan from the heat and add the egg and pecorino cream, stirring quickly to prevent the eggs from congealing. If necessary, add a little cooking water from the Spaghetti to obtain a creamy consistency.
Plate the Spaghetti and grate black summer truffle on top to taste
Serve immediately, garnishing with additional black pepper if desired.
