My go-to meal for when my family has no idea what they want for dinner.
Ingredients
- 4 egg yokes, 1 whole egg
- 240g guanciale
- 500g pasta
- Olive oil
- 100g parmesan reggiano
- Diamond Crystal Kosher salt
Method
- Start a large pot of water heating to boil. Add quite a bit of kosher salt to it. Taste your water. It should taste almost like a salty soup you would send back.
- Place a large pan over medium-low heat. Cube your guanciale into bite-sized pieces and slowly render out the fat until it’s nice and crispy. Remove from pan and set aside. Leave the fat in the pan.
- Separate the 4 eggs. Add the yokes to the mixing bowl along with the whole egg. Whisk together. (Keep the whites for something else).
- Grate the parmesan and whisk it with the egg mixture. Add a glug of olive oil and a pinch of salt. Set aside.
- Heat the pan with the fat and a glug of olive oil over low heat.
- Add the pasta to the boiling water and cook until al dente.
- Turn the pan up to medium-high and add the pasta directly to the pan using tongs. Toss in the fat/oil mixture for a minute and turn the heat off.
- After the pan has cooled for about a minute or so add the egg/parm mixture to the pan and toss until all of the pasta is coated. Adjust the consistency with a ladle of pasta water.
- Add the guanciale back to the pasta, give it one more toss, and serve with some fresh grated parmesan on top.
by jeremypotvin