SPAGHETTI BOOK RECIPES

Steps:

• First cut the guanciale into strips and cook it on to medium-low heat until all the flavors are released with the fat and become crispy. Around 10 minutes
• Cook the pasta into boiling water with a tablespoon of salt. You will find the cooking time on to the package.
• Meanwhile beat 2 eggs with grated Pecorino Romano and a teaspoon of fresh black pepper.
• When the pasta is cooked, add it into the pan with the guanciale and 1 cup of the water that you boiled in the pasta. We need the gluten from the pasta to make a creamy sauce.
• Remove it from the heat and add the egg mix in. The remaining heat from the pan is enough to cook the eggs and form a creamy and delicious sauce.

Steps:

• Bring a large pot of water to a boil.
• Once water is boiling add salt to taste and cook spaghetti ‘al dente’.While you’re waiting, start preparing the sauce.
• Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you’re using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
• Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
• Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.