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Ingredients
* 1 pound spaghetti noodles
* 1 tablespoon salt
* 2 liters water
* 6 ounces guanciale or pancetta or thick cut bacon
* 3 eggs
* 2 egg yolks
* 1 1/2 cups shredded Pecorino Romano or Parmesan cheese
* 1/2 teaspoon fresh cracked pepper
* 1 cup pasta water reserve more just to be sure
Instructions
* Cook pasta in salted, boiling water according to package directions, to al dente.
* While the pasta is cooking, chop the guanciale in half inch cubes.
* Add the guanciale cubes to a cold skillet and place over medium heat. Let the fat render and the meat cook until crispy.
* In a large bowl, whisk together the eggs, egg yolk, Parmesan cheese, and pepper.
* When the pasta has finished cooking, drain it and reserve 1 cup of the pasta water.
* Pour the hot pasta into the hot pan with the guanciale and toss well to coat.
* Pour the pasta with the guanciale and oil over the egg mixture and mix vigorously.
* Gradually add in the pasta water while mixing, to emulsify the sauce, creating a velvety texture.
* Serve in pasta bowls with a generous sprinkling of freshly ground pepper and more shaved Parmesan cheese.
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2 Comments
Yummy 😋
Ovisto