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.
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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.