Italian Classic

Directions

1. 1

   Bring 3L of water to a boil in a large pot with 1½ tbsp salt.

2. 2

   Slice off and discard the tough skin from the guanciale. Cut the rest into ½ cm thick strips, about 3cm long. Set aside.

3. 3

   Cook the pasta in the boiling water, stirring occasionally, for 1 minute less than the package instructions (for al dente).

4. 4

   While pasta cooks, fry guanciale in a hot pan for 6 minutes, stirring occasionally.

5. 5

   In a small bowl, whisk the yolks, Pecorino, and black pepper. Add ½ ladle of pasta water and whisk until it becomes a thick cream. Set aside.

6. 6

   Transfer the pasta to the pan with guanciale. Don’t discard the pasta water. Mix over high heat for 30 seconds.

7. 7

   Turn off the heat and pour in the egg mixture. Stir quickly to coat the pasta.

8. 8

   Add 1 ladle of pasta water and stir for 30 seconds to create a creamy sauce. Add more water if needed.

9. 9

   Serve immediately, topped with extra Pecorino and black pepper. Enjoy with a cold Italian beer!