Traditional Roman Pasta with eggs and guanciale (cured hog jowl) created in the 1940s for the American troops who wanted bacon and eggs
- 4 ounces guanciale (cut into 1/4 inch small dice, substitute pancetta or bacon)
- 1/2 cup freshly grated pecorino Romano
- 2 whole eggs
- 4 yolks
- 2 teaspoons freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound spaghetti
- Bring a large pot of salted water to a boil for the pasta. Pro tip: use 1/4 cup salt per gallon of water.
- Dice the guanciale into 1/4-inch pieces and grate the pecorino cheese.
- Crisp the guanciale with the olive oil in a large heavy-bottomed skillet over a medium flame, stirring frequently.
- Mix 3/4 of the cheese and the black pepper with the eggs and water in a small bowl (reserving the remaining cheese for garnish).
- Cook the pasta, stirring frequently, until al dente (2 minutes less than called for on the box), then drain, reserving 2 cups of the pasta water on the side), and add the pasta to the skillet with guanciale along with a few tablespoons of water.
- Cook over a medium-high heat, stirring constantly until the pasta is fully cooked, adding water a few tablespoons at a time, as necessary.
- When the pasta is cooked, temper the egg mixture by whisking in 1/4 cup of the hot pasta water, then slowly pour the mixture into the pasta, mixing vigorously over a low-low flame. Shut off heat as soon as the sauce thickens into a rich creamy texture to avoid overheating and scrambling the eggs. Taste and add salt if necessary.
- Serve immediately, garnishing with the remaining cheese and a generous grating of black pepper.
|Calories700Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.