Ingredients
The following ingredients have 5 Servings
- About 4 tablespoons good quality EVOO – Extra Virgin Olive Oil
- 1/2 pound (2 slab-cut chunks) meaty pancetta or guanciale
- cut into small dice
- 4 large cloves garlic
- chopped
- About 1 teaspoon coarsely ground black pepper
- 1 cup white wine
- 6 large egg yolks
- Salt
- 1 pound pasta
- such as chitarra (guitar string spaghetti)
- square-cut spaghetti or linguini
- 1 cup grated Pecorino Romano
- plus more to pass
- 1 cup grated Parmigiano-Reggiano
- plus more to pass
- 1/2 cup flat-leaf parsley
- finely chopped
Instruction
- Bring a large pot of water to a boil for pasta
- In a large, deep skillet over medium heat, heat olive oil, 4 turns of the pan
- Add pancetta or guanciale and brown 3-4 minutes
- Add garlic and black pepper, and stir 1-2 minutes more
- Add wine and reduce by half then reduce heat of pan to low
- In a bowl, whisk up egg yolks and season with salt
- Add both grated cheeses to egg yolks while whisking
- Add pasta to liberally salted boiling water and cook to 1 minute less than al dente per package recommendation
- Remove 1 full cup of starchy cooking water and whisk into egg yolks in a steady stream to temper them
- Reserve an extra half-cup of starchy water in case the pasta gets too tight when you toss it
- Drain pasta and add to the pan with the pancetta and garlic
- Remove from heat and toss with tempered egg yolks and handfuls of parsley
- Adjust salt and pepper to taste
