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Ingredients for 4 people:
- 400 g spaghetti "Pastificio Mancini"
- 150 g pancetta "Macelleria Balestri"
- 150 g guanciale "Al Berlinghetto"
- 4 eggs
- 2 tablespoons grated Parmigiano Reggiano DOP
- salt
- Pepper
Cut the pancetta and guanciale into small pieces and fry in a pan.
Put the eggs with the Parmesan cheese, salt and pepper in a bowl and mix well.
Cook the spaghetti for 9 minutes until al dente, drain and add to the bowl with the eggs. Mix very well. Garnish with the crispy pancetta and guanciale, mix and serve.
Recommended wine: Le Colline - Sangiovese Toscano IGT Castelvecchio