Pretty much fool proof traditional version.
4 egg yolks
50g pecorino Romano, finely grated
20g pepper, fresh cracked
100g guanciale, diced
Get pot of boiling water on and add spaghetti.
Remove rind and pepper part from guanciale and cut into cubes the size of your thumbnail and add to cold pan and bring the heat up slowly. The fat will melt away and the pork will begin to crisp.
As that is happening in a stainless bowl whisk together the egg yolks, pecorino Romano and pepper, and set aside.
When guanciale in crisped up remove pieces from pan and set aside. Keep fat in pan and keep warm.
Create a double boiler by placing the stainless bowl with the egg mix over the boiling spaghetti. Place a wooden spoon between the bowl and the boiling pot to prevent it from getting too hot.
Whisk until it starts coming together and add a small amount of pasta water to mixture.
Slowly whisk ¾ of the reserved guanciale fat.
When spaghetti is ready and into bowl and toss over the double boiler setup. Add pasta water if needed (you will need to).
Add in the pieces of guanciale and possibly some more pasta water.
Serve with fresh cracked pepper and pecorino Romano on top
The guanciale fat has a low smoke point so keep an eye on it.
Place a wooden spoon between the stainless bowl and the boiling pot to let steam escape and ensure it doesn’t get too hot.
This is best served immediately
It’s hard to use this method for more than 2 – 4 people
I don’t see the recipes