Ingredients

The following ingredients have 5 Servings
  • About 3 tablespoons olive oil
  • 1/3 pound pancetta or guanciale
  • small dice
  • 5 to 6 cloves garlic
  • chopped
  • 1/2 cup dry white wine
  • 3 large egg yolks
  • Salt and pepper
  • 1 pound pasta such as linguine
  • spaghetti or egg tagliatelle
  • Grated Pecorino Romano and Parmigiano-Reggiano
  • 1/2 cup flat-leaf parsley
  • finely chopped

Instruction

  • Bring a large pot of water to boil for pasta
  • Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat
  • Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more
  • Add wine and reduce heat to low
  • Whisk up egg yolks and season with salt and pepper
  • Add pasta to salted boiling water and cook to al dente
  • Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them
  • Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it
  • Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste