Preparation:
Take the pig cheeks and use the knife to cut the yellowish fat. Then cut the pig cheeks slices first into cubes. Meanwhile, cook the spaghetti boiling water, adding a little salt. The sauce is as quick to prepare as the cooking time of spaghetti. While the pasta is cooking in the saucepan, take a pan and pour in a little oil and then throw in the pig cheeks and, optionally, a slice of onion (remove the the skin).
Now let’s think about the eggs: take a bowl and put a whole egg and a yolk. With the whip or fork stir the eggs. After that, add half pecorino cheese and half parmesan cheese to the eggs and mix. Finally, add plenty of black pepper to the eggs.
Check the pig cheeks, remove the onions from the pan. Drain the spaghetti and put them in the pan with the pig cheeks, add a drop of water, so the spaghetti don’t dry out. Afterwards, pour the spaghetti with the pig cheek into the bowl with the eggs and place the bowl on the pan. And then you plate it.
