Ingredients
The following ingredients have 5 Servings
- 1 pound penne
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups guanciale or pancetta
- diced
- 2 to 3 cloves garlic
- sliced
- Black pepper
- to taste
- 3 egg yolks
- 1/2 cup Parmigiano-Reggiano
- plus more for serving
Instruction
- Bring a large pot of water to a boil
- Liberally salt the water and cook penne to al dente
- Reserve 1/2 cup hot, starchy pasta water before draining pasta
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat
- Add guanciale or pancetta and cook until crispy and brown, about 4-5 minutes
- Season with black pepper and add garlic
- Cook until garlic is slightly brown
- In a separate bowl, whisk egg yolks with the reserved starchy pasta water and pour into the pan; stir to combine
- Remove from heat and rapidly toss with hot pasta
- Add in Parmigiano Reggiano cheese and continue rapidly tossing
- Serve with more cheese on top
