Preparation
Step 1
Cut the guanciale into half-cm thick slices, remove the rind and cut into strips. In a hot frying pan, brown the guanciale over a medium heat for 10 minutes, stirring often to prevent burning. Once golden brown, remove the guanciale and set aside.
Step 2
In a bowl, mix the egg yolks with the pecorino cheese, adding one or two tablespoons of the guanciale fat.
Step 3
Cook smoked tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle and add it to the pan. Toss for a few seconds.
Step 4
Remove the pan from the heat. Add the egg and Pecorino mixture. Add the guanciale and toss the tagliatelle by adjusting the consistency with cooking water.
Step 5
Season with ground black pepper and serve.
