ENJOY PASTA

Wash the tomatoes, remove the seeds and dice them.

In a big bowl, place the tomatoes, add the olive oil, salt, pepper, and the whole garlic clove.

Add roughly chopped basil leaves (you can chop them by hand).

Cover the bowl and let it rest for at least 1 hour.

When you're ready to eat, heat a large pot of salted water, add the @pastatirrena penne, and drain them once they're cooked al dente.

Toss the pasta directly with the crudaiola sauce.

Serve with a few extra basil leaves and an extra splash of olive oil on each plate.

Remove any rind from the guanciale and chop it into small cubes.

Grate the pecorino Romano and put it aside.

In a sauté pan, fry the guanciale high heat, then medium until it’s crisp and golden. Set aside, leaving the fat of the guanciale in the pan.

Put a large pan of water on to boil. Add a sprinkle of salt to the water - not too much, as the guanciale and pecorino are already quite salty.

Add the spaghetti to the boiling water and cook them until al dente.

In the meantime, add the egg and the egg yolks to the pecorino. Blend everything with a hand whisk. Add some pepper and blend again until you obtain a thick paste.

Drain the pasta al dente directly onto the pan on very low heat with a bit of pasta water.

Remove from heat and then add the pecorino-egg mixture. Mix quickly to combine until you get a silky, creamy sauce (here you can add a bit more pasta water if necessary. You don’t want it too liquid. Just moist and creamy).

Serve the pasta on each plate, adding the crispy and golden guanciale cubes.

Add some more pepper and enjoy !