Ingredients (serves 4)
- 360 g rough-textured spaghettoni
- 400 g prawns
- 4 egg yolks
- 1 egg
- 4 tablespoons grated Pecorino Romano
- 1 lemon
- 50 g guanciale
- salt and pepper
Method
- 1. Clean the prawns by removing the heads, shells and intestinal tract. Chop them coarsely and set aside. In a large bowl, whisk together the egg, egg yolks, a pinch of salt, the pecorino and a generous amount of freshly ground black pepper. Set aside.
- 2. Cut the guanciale into thin strips and gently fry in a non-stick frying pan; add the prawns and cook for a few minutes. Meanwhile, cook the spaghetti in boiling salted water. Drain while still al dente and transfer to the bowl containing the egg mixture. Add the prawns and crispy guanciale, then toss thoroughly to combine.
- 3. Finish with freshly ground pepper and a generous grating of lemon zest, then serve immediately.
