Making this decadent pasta dish at home will make you feel like a classic Italian chef.
- 1 lb. spaghetti bucatini, or rigatoni
- 4 oz. guanciale salt-cured pork jowl, pancetta (Italian bacon), or bacon
- 2 oz. Parmesan
- 4 large egg yolks
- 2 large eggs
- 3 Tbsp. kosher salt plus more
- 2 Tbsp. extra-virgin olive oil
- Freshly ground black pepper
Heat a pot of water over high. Add salt and cover with a lid so the water can boil.
Cut guanciale or bacon into little cubes. Set aside. Grate cheese and reserve 1/4 of it for later.
Whisk whole eggs and egg yolks together until smooth. Add grated cheese, black pepper, and set aside.
Heat olive oil in a heavy-bottomed pan and cook the guanciale for 7-10 minutes or until crispy and good through.
Remove pot from the heat and transfer meat to a small bowl. Discard all but about 3 tablespoons of fat from the pot.
Cook pasta according to package instructions, taking it out 2 minutes before al dente. Reserve 2 cups of pasta water with a heatproof measuring cup.
Add 1 cup of pasta water to Dutch oven and bring to boil over medium-high. Add drained pasta.
Cook pasta for about 2 minutes or until the liquid has reduced by half. Whisk 1/4 cup pasta water into egg mixture then slowly add to the heavy-bottomed pot.
Stir until the egg has formed a thick sauce and the cheese has melted. Season to taste and add pasta water to thin it out until the consistency of heavy cream.
Mix in guanciale and get ready to plate up.
Serve and enjoy! 😀