Dice 142 g guanciale into small cubes.
Cook the guanciale in a large skillet over medium heat until crisp, about 8-10 minutes.
While guanciale cooks, whisk together 50 g egg, 3 egg yolks, and 150 g Pecorino Romano cheese in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
