- 2 large egg yolks
- 70g spaghetti
- 100g guanciale*, cut into 3cm strips
- 120g pecorino, finely grated
- 50ml extra virgin olive oil
- Kampot pepper**
- Pinch of ground long pepper***
- In a heavy based pan, add the olive oil and the guanciale. Over a low-medium heat, fry the guanciale until crisp and golden.
- Place the egg yolks and pecorino in a mixing bowl. Add the long pepper and a couple good cracks of kampot pepper.
- Cook the spaghetti in plenty of salted boiling water until al dente. Reserve some cooking water.
- Add the cooked spaghetti to the bowl with the egg yolks, mix aggressively immediately. The heat from the pasta will melt the pecorino and cook the egg yolks.
- Add the guanciale and mix in. Adjust consistency using a little of the cooking water from the pasta. Season to taste with salt and cracked pepper.
- Serve immediately.
By Mitch Orr
* Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Use bacon as a substitute.
** Kampot pepper is a cultivar of pepper (piper nigrum) grown and produced in Kampot Province, Cambodia. This can be sourced from speciality supermarkets.
*** Long pepper is another member of the pepper family with a sweet, fragrant and musk-like aroma.