Ingredients :
- 400 g linguine
- 200 g parmesan cheese
- 200 g guanciale or lardoons
- 1 egg yolk (optional)
- Olive oil
- Salt & Pepper
1) Heat a spoonful of oil in a small non-stick frying pan, pour in the diced guanciale (or lardoons) and let them cook for a few minutes.
2) Break the eggs into a large bowl. Add a pinch of salt and a fresh ground of pepper.
3) Mix with a whisk.
4) Gradually add the grated parmesan and start beating again.
5) Boil some water in a large saucepan. As soon as it boils, salt it and put the pasta in. Leave it to cook for the time indicated on the packet, stirring it from time to time. While the pasta is cooking, collect some of the pasta water and pour it into a bowl.
6) Once the pasta is drained, pour it into the bowl with the sauce while still warm. Add the lardoons.
7) Mix well. You can add one or two spoonfuls of the pasta cooking water that you had previously put aside to slightly thin out the sauce coating and make it creamier if necessary.
8) If you wish, you can place an egg yolk in the centre of the pasta.
9) Add pepper, sprinkle with a little grated parmesan cheese and serve.
