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SPAGP GH • • • • •


Ingredients: Spaghetti pasta 400gr.


Eggs ( egg yolk onl y nly) 5 Pecorino cheese 100gr. Guanciale ( cured pork cheek ) 400gr. Salt and pepper to taste


SPAGHE AL A L CAR


Create a buonissimo dinner at home with a recipe from Sugo on Friar Steet


CARBONAR C


ut the guanciale in little pieces ab out the size of a fingernail. Bea t the egg yolks adding half of the pecorino che ese and salt and pepper to your taste.


Cook the spaghetti in plenty of boilin g, salted water. W


When they are little ov er half


cooked (if you break one yo y u’ll s ee the centre of the tube still hard ) strain them.


Whils


Whilst the pasta is cooking, he at a pan until is VER


guanciale until it’s very cris py.


Take half of the guanci ale off the pan, and throw the spaghetti in the melt ed fat to finish cooking them until the y are “al dente” adding some of the cook ing


Tak RY hot and ro ast the


water if necessary. Lower the intensit the hob to the minimum or thereab out and add the mixture of eggs and che ese in the p LWAan ALWAYWAYS stirrin g until the eggs start to get denser. Be g entle and ave too long on the fire or y ou


don’t leav


will end up with scrambled e ggs... the consistency we are after is very cre amy...


You are now ready to plate . Add the remaining cheese and crispy g uanciale on top with a sprinkle of freshl y cut parsley and... BUON APPETITO!!!


Yo


Should you feel pecorino che ese is an excessively strong flav


avour, you c an use


parmesan cheese instead. Also g uanciale might be hard to come by, s o some nice pancetta or bacon strips will do as well!


ty of RBON RANARA HETTI A


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