Ingredients (for 4 to 5 people)
- 500 g of fine durum wheat semolina
- 300 ml of hot water
- 5 egg yolks
- 300 g of guanciale
- 125 ml grated Parmesan cheese
- 125 ml grated pecorino
- Salt and pepper to taste
Preparation
- For fresh pasta, mix the durum wheat semolina and ¾ of the hot water in a bowl using a spoon. If the dough remains grainy, gradually add the remaining water; if it becomes too sticky, stir in a little more semolina. Form a ball.
- Place the ball on the work surface and knead by hand for a few minutes, until you obtain a dough that is both slightly resistant and elastic, and that does not stick to your hands (adjust with semolina if necessary).
- Wrap the dough in a plastic bag and let it rest for at least 30 minutes (or up to 2 days in the refrigerator).
- After resting, cut the dough into rectangles and pass them through the rolling mill of a pasta machine, from the widest setting to the thinnest (avoid too thin for spaghetti).
- Then pass the strips through the spaghetti attachment to form your pasta.
- Place the spaghetti on a tray, flour them lightly and let them air dry for a moment.
- Slice the guanciale into thin strips and brown them in a cold pan without adding any fat. When they are golden, set them aside (they will become crispy as they cool) and keep the rendered fat.
- Boil a large pot of water (approximately 100g of pasta per 1L of water and 10g of salt). Add the spaghetti and cook for 2 minutes. Using tongs, transfer them directly to the pan containing the guanciale fat over low heat.
- In a bowl, beat the egg yolks, stir in the Parmesan, pecorino, a pinch of salt and pepper, then add a ladleful of pasta cooking water. Mix well.
- Pour this mixture over the pasta and mix vigorously to coat the spaghetti well with the sauce.
- Add the crispy guanciale strips and divide among the plates.
- Finish with a twist of the pepper mill and an extra sprinkle of grated cheese, then serve immediately.
