• 200gr di guanciale • 400gr di spaghetti • 100gr di pecorino romano • sale e pepe q.b.
Preparazione:
Metti a bollire l’acqua per la pasta in una pentola e inizia la preparazione del guanciale tagliandolo a listarelle e soffriggendolo in un tegame con due cucchiai d’olio. Scola la pasta molto al dente (tenendo da parte un po’ d’acqua di cottura) e versala nel tegame con il condimento per ultimare la cottura.
Successivamente, a fuoco spento, aggiungi il pecorino grattuggiato ed amalgama il tutto. Una volta impiattati macina del pepe sopra ogni porzione.
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