Preparation
Mix in a salad bowl whole eggs, the yolk, the Pecorino, salt, pepper and oil.
Dice the guanciale or the pancetta et fry it in a pan. When it starts to gild, drain and reserve. Make bleach onions. Return the pancetta in the pan and add the wine gradually. Evaporate. Let cool before adding the mixture in the salad bowl.
Bring a large pot of lightly salted water to a boil. Add spaghettis and cook until al dente. Reserve one cup of cooking water before to drain pasta.
Gradually lengthen the mixture in the salad bowl with a few spoonfuls of cooking water in short in order not to cook eggs but to transform them into cream. Mix quickly. Drain the spaghettis and pour them on eggs. Mix and serve immediately with grated Pecorino.
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