Ingredients
- 4 ounces guanciale or pancetta ,cut into 1/4-inch dice
- 2 generous tablespoons extra virgin olive oil
- 3 large eggs, at room temperature
- 10 rounded tablespoons freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
- freshly ground black pepper
- 1 pound bucatini pasta or pasta of your choice
Preparation
Step 1
1.Put the guanciale or Pancetta and oil in a large skillet. Saute over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents over low heat to keep warm.
2.Bring 5 quarts of water to a boil in an 8-quart metal pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
3.While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
4.Drain the pasta (reserving and keeping warm a cup of its water) and put it back into the metal pot, add the guanciale(pancetta). Toss quickly to mix well.
5.With the burner off, pour the egg and cheese mixture in a stream into the pasta. Now,mix quickly with two wooden spoons.Toss in 4 tbsp of reserved pasta water. The sauce should be creamy
6.Serve Immediately
NOTE:Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy.