paghetti (1 lb.) -Boil
Guanchale (italian pork jowls) or pancetta/bacon –
Cut in chunks – Cook it over medium heat until fat rendering and crisp
3 whole eggs plus 2 yolks
Pecorino Romano (or parm) 2.5 oz finely grated
1 teaspoon pepper
(mix eggs, cheese and pepper together)
Keep some of the pasta cooking water (1 cup)
Once bacon and pasta done, add bacon to pasta including the fat and mix together.
Add ¼ cup pasta water to the egg/cheese mix and mix together quickly and pour all into the pasta pot, mix quickly 1 to 2 mins until creamy. Add more pasta water if needed.
jillyswan 