Steps
Step-by-step
1 Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces. 2 Bring a big pot of water to a boil and add salt to taste when it begins to simmer. 3 Cook the spaghetti until it is al dente and drain it, reserving 1 cup of water. 4 While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned. 5 In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork. 6 Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat. 7 Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion. 8 Add the pepper and toss all the ingredients to coat the pasta. Notes * Ideally this dish is served with a red wine (Merlot, Chianti, Montepulciano d’Abruzzo), allowed to decant for several hours, and served at 65°F (18°C).
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
