1. Melt butter, cook guanciale/bacon slowly until fat renders and lightly caramelised.
2. Whisk eggs, parmesan, pecorino, black pepper, and cream until smooth.
3. Cook pasta in salted boiling water 10–12 minutes. Drain, reserve a cup of pasta water.
4. Add pasta to bacon pan, stir over low heat. Remove from heat, pour in egg mixture, toss vigorously. Add pasta water to loosen as needed.
Finish with extra black pepper and basil leaves.
Ingredients
White Wine Pairing
Frascati Superiore or Orvieto Classico