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A traditional Roman pasta dish that relies on the emulsion of eggs, Pecorino Romano cheese, and rendered pork fat to create a silky, creamy sauce without any cream. This version uses guanciale for a funky, rich flavor and plenty of freshly ground black pepper.
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Render guanciale in a skillet until crispy, then remove from heat to cool slightly. → Boil pasta in salted water until just before al dente. → Whisk eggs, grated Pecorino Romano, and black pepper into a paste. → Toss pasta and a splash of pasta water with the rendered fat in the skillet. → Vigorously mix in the egg mixture to create a creamy emulsion.
Render guanciale in a skillet until crispy, then remove from heat to cool slightly. → Boil pasta in salted water until just before al dente. → Whisk eggs, grated Pecorino Romano, and black pepper into a paste. → Toss pasta and a splash of pasta water with the rendered fat in the skillet. → Vigorously mix in the egg mixture to create a creamy emulsion.
A traditional Roman pasta dish that relies on the emulsion of eggs, Pecorino Romano cheese, and rendered pork fat to create a silky, creamy sauce without any cream. This version uses guanciale for a funky, rich flavor and plenty of freshly ground black pepper.
Slice the guanciale (or pancetta) into thick batons. Guanciale provides a funkier flavor and higher fat content compared to belly-cured pancetta.
Place the pork in a cold skillet with a tiny dash of olive oil. Turn the heat to medium-low to slowly render out the fat and cook until the pieces are crispy.
In a separate wide skillet or pot, boil water with a moderate amount of salt. Add the pasta and cook until it is slightly firmer than al dente (about 1-2 minutes before the package directions).
Once the meat is crispy, turn off the heat and move the pan aside. It is vital that the pan is not screaming hot when you add the eggs later to avoid scrambling them.
In a mixing bowl, finely grate the Pecorino Romano cheese. Add one whole egg (and an optional extra yolk for richness) and a generous amount of freshly ground black pepper. Whisk until it forms a thick paste.
The pan must not be on the heat when adding the egg mixture, or you will end up with scrambled eggs instead of a sauce.
Use bronze-cut pasta if possible; the rougher surface releases more starch and helps the sauce cling better.
Don't over-salt the pasta water because guanciale and Pecorino are already very salty.
Pasta water is the 'magic ingredient' that helps bind the fat and egg into a smooth sauce.
Render the pork starting from a cold pan to ensure the fat melts properly before the meat browns too much.
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