STEP 1

Salt the pasta cooking water (10% salt per litre of water).

STEP 2

Clean the pork cheek thoroughly from the rind using a serrated knife, then cut into slices of about half a cm and obtain cubes.

STEP 3

Heat a pan slightly, then add the guanciale and let it sweat gently: in this way it will release its fat in which the guanciale will brown evenly. As the guanciale releases fat, drain it from the pan by filtering it through a fine mesh strainer.

STEP 4

Lower the spaghetti into salted water until fully cooked: we do not have to drain them al dente. Drain the guanciale on a sheet of absorbent paper.

STEP 5

Pour the cheeses into a large bowl, then add the egg yolks. Grind the pepper into the bowl. Pour a ladle of cooking water and mix the ingredients with a whisk until you have a smooth mixture.

STEP 6

Pour about half of the fat into the mix. Cook the mixture in a bain-marie, as if it were a zabaglione, whisking and beating continuously and at a slow pace. The mixture will be ready when, by coating a spoon or a spatula, we are able to mark a clear line with our finger, without the yolk “dripping”.

STEP 7

Drain the pasta very well, it must be completely dry and keep the cooking water. Add a little cooking water to the bowl and mix well.

STEP 8

Finish mixing the pasta by returning the bowl to the bain-marie. Once well mixed, add the guanciale, another ladle of water and return to the bain-marie. Mix well then let it rest for about 1 minute in the bain-marie.

STEP 9

Plate the spaghetti in a nest, using tongs and a ladle.

STEP 10

Finish with a sprinkling of pecorino romano and a grind of freshly ground pepper. al LIMONE