You will need
280g Smoked Tagliatelle
140g finely grated Pecorino
3 egg yolks
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.
In a bowl, mix the egg yolks with the pecorino cheese, adding one or two tablespoons of the guanciale fat.
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.
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.
Season with ground black pepper and serve.
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