Serves 4 to 6
7 oz (200 g) good-quality dry spaghetti (Garofolo or similar)
4 oz (115 g) guanciale, sliced (or pancetta)
Good-quality Italian extra-virgin olive oil (as needed)
1 small head spring shallots, sliced
2 cloves garlic
White wine (as needed)
4 organic, free-run eggs
Fresh-cracked black pepper, as needed
2 tbsp (30 mL) Pecorino, grated (plus a little more for finishing)
2 tbsp (30 mL) Parmigiano Reggiano, grated
20 pods fresh spring peas, shelled, blanched & shocked in cold water
Salt (as needed)
- In a large pot of salted, boiling water, twirl water with a spoon and drop in the pasta. Be sure that all pasta is submerged.
- Heat the sliced guanciale in heavy-bottomed pan to render out. Add a littleolive oil as needed.
- 3. Add sliced shallots and cook until translucent.
- Add garlic and continue to cook.
- Deglaze with white wine.
- Cook pasta to “al dente” (no longer than 6-7 minutes).
- Meanwhile, separate the eggs. Add pepper and both cheeses to the yolks and whisk with a fork until fully incorporated. (Save the whites for something else.)
- Add the peas to the guanciale pan, then toss in the pasta with some of the pasta water.
- Take the pan off the heat and use tongs to toss the pasta with the egg mixture. Be sure not to stop moving the pasta, or you will end up with scrambled eggs.
- Finish with more freshly grated pecorino and good-quality extra-virgin olive oil.