I fornai Siciliani russello spaghetti is made with organic durum wholemeal semolina, a ancient flour with high level of protein, a low gluten and glycemic index, which makes the pasta much lighter, digestible and assimilable.

Pasta drawn to the bronze with slow drying method.



Course:  First course

Cuisine: Italian

Difficulty: Low

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time:  20 minutes

Portions: 2 people



200g Spaghetti

80g Guanciale (cured pork jowl)

50g Pecorino cheese grated

2 Eggs (1 whole egg, 1 egg yok)


Ground black pepper



1) In a large pot of boiling water with a little bit of salt, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.

2) Meanwhile, in a large pan over medium heat, cook guanciale until crispy. Reserve fat in the pan.

3) In a medium bowl, whisk eggs and pecorino cheese until fully mixed.

4) In the same pan, add cooked spaghetti and toss until fully coated in guanciale fat. Remove from heat. Pour over the egg and cheese mixture and stir vigorously until creamy (be careful not to have scramble eggs). Add couple tablespoons of pasta water until sauce has loosen up a little bit.

5) Season generously with pepper and stir. Serve immediately.
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