Ingredients for 4 servings:

• 1Lb Bucatini di Gragnano PGI
• 0.5 Lb Guanciale
• 4 Yolk eggs
• Salt and pepper according to taste
• Pecorino Romano according to taste

Directions:

Put pasta in the water. Cook it for 7 minutes, al dente

Put Guanciale into a pan. Cook until it gets crispy and gives out the fat. Take Guanciale and put it on a dry napkin

Add boiling water in the pan with the oil. Add pasta

Cook for 3 minutes until fat and water create a sauce

Put the yolk eggs into the pasta and stir. Add salt and pepper. Add Pecorino Romano

Put pasta on a plate

Add crunchy Guanciale on top. Enjoy!