Recipe: salted water to a boil, prepare 1 lb bucatini to al dente.
Sauté 8 oz diced guanciale until crisp, reserve fat and meat separately. Leave pan over warm burner turned off.
Whisk together 2 whole eggs and 4 egg yolks.
Stir in four ounces of finely grated pecorino romano, and a heavy amount of cracked black pepper.
Toss pasta with dripping starchy water into warm pan, and stir quickly. Spoon in egg/cheese/pepper mixture and stir vigorously.
Sprinkle in guanciale and continue to stir. Add splash of pasta water at a time to make the sauce silkier and looser, or add a few pinches of cheese to thicken sauce.
Open your fridge door, stare at the heavy cream, then close the fridge door and be glad you know how to cook.
3 Comments
Recipe: salted water to a boil, prepare 1 lb bucatini to al dente.
Sauté 8 oz diced guanciale until crisp, reserve fat and meat separately. Leave pan over warm burner turned off.
Whisk together 2 whole eggs and 4 egg yolks.
Stir in four ounces of finely grated pecorino romano, and a heavy amount of cracked black pepper.
Toss pasta with dripping starchy water into warm pan, and stir quickly. Spoon in egg/cheese/pepper mixture and stir vigorously.
Sprinkle in guanciale and continue to stir. Add splash of pasta water at a time to make the sauce silkier and looser, or add a few pinches of cheese to thicken sauce.
Open your fridge door, stare at the heavy cream, then close the fridge door and be glad you know how to cook.
My absolute favorite! Yours looks delicious!!
Beautifully done