Cooking Instructions
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Step 1
Grate the
Parmesan Cheese (1 1/4 cups)
. Set aside a little for garnish at the end.
Step 2
Separate 5
Eggs (5)
Yolks into a medium bowl with 2 Whole
Eggs (2)
.
Step 3
Whisk eggs together with ½ Cup Parmesan,
Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
until creamy.
Step 4
In a large pot over medium-high heat, boil water. Once boiling, heavily salt the water and then cook
Bucatini Pasta (1 pckg)
following package instructions.
Step 5
Render
Guanciale (8 oz)
by cooking on a large skillet over medium-high heat until crispy, about 8 minutes.
Step 6
Keep 2 Tbsp of rendered fat in the skillet and transfer guanciale to a dry plate.
Step 7
Once cooked, set aside 1 cup of pasta water then drain the pasta.
Step 8
Slowly whisk the pasta water into the egg mixture until the sauce loosens.
Step 9
In the same skillet combine the pasta and rendered fat over low heat. Add in the guanciale, then pour the egg mixture into the pan and keep the heat on low. Lightly toss the pasta.
Step 10
Season with
Freshly Ground Black Pepper (to taste)
, garnish with Parmesan, and serve hot!
