Once again, thanks to http://www.chattanoogapulse.com/food-drink/sushi-biscuits/italian-cooking-the-way-it-should-be/ for this recipe.
- 4 oz spaghetti
- 1/2 cup guanciale or bacon, diced
- A dash of olive oil
- 3 egg yolks
- 1/3 cup Pecorino
- Black pepper
1. Bring a pot of salted water to a boil. Add pasta and cook until al dente.
2. Meanwhile, cook guanciale (or bacon) in a large skillet with a dash of olive oil until the fat has rendered and the meat is crisp, about 7 minutes.
3. In a large, heatproof bowl, whisk the egg yolks, Pecorino Romano and black pepper together.
4. Transfer pasta to the skillet with crisped guanciale and fat. DON’T DISCARD THE PASTA WATER, YOU NEED THAT!
5. Combine the pasta, pork, and pork fat with the egg mixture. Once combined, add 1/2 cup of pasta cooking water to the pasta and egg mixture and combine well.
6. Place the mixing bowl over the pot of boiling pasta water (ensuring the bottom of the bowl doesn’t touch the water) and cook, stirring quickly and constantly until the sauce thickens and turns creamy.
7. Remove from heat, season with salt, and serve immediately with more grated cheese and black pepper as desired.
Longtime food writer and professional chef Mike McJunkin is a native Chattanoogan currently living abroad who has trained chefs, owned and operated restaurants. Join him on Facebook at facebook.com/SushiAndBiscuits