Ricette

Ingredients

1 package egg tonnarelli from Gastronomia Piccinini
10 ounces (300 gr.) guanciale cut into little pieces
4 fresh eggs
7 ounces (200 gr.) grated Pecorino Romano cheese
freshly milled black pepper
2 tbs finely chopped parsley

Products used

Tonnarelli

1. Sauté guanciale in a wide skillet so that it renders its fat and becomes a bit crunchy.
2. In a large bowl beat eggs with pepper and half the grated cheese.
3. Cook tonnarelli in salted boiling water following package instructions.
4. Drain pasta and pour it into the egg cream. Add the remaining cheese. Mix well – don’t heat the egg dressed pasta!
5. Plate up, sprinkle with minced parsley and serve.

This goes well with a dry white wine from Liguria.