Bucatini alla

Recipe by Sarah Grueneberg Serves 2

6 oz dry bucatini pasta (you can use rigatoni or spaghetti too) 2 oz ground guanciale, or (small dice and pulse in the food processor) 2 oz guanciale, pancetta or bacon, large dice 1 tsp olive oil 1 tsp freshly cracked , plus garnish 6 eggs, separated, yolks reserved 3/4 cup pecorino Romano, grated, little more for garnish 2 tbsp Kosher

Method:

1. Bring a large pot of water to a boil (6 qt) 2. Add 2 tbsp of salt and bucatini and cook until al dente (2 minutes less of package instructions. Reserve 1 cup of the pasta cooking water 3. Meanwhile, heat oil in large skillet over medium-high heat. Add diced guanciale and cook until golden brown, about 5 minutes. Using a slotted spoon, transfer cooked guanciale to a paper-towel- lined plate to drain. 4. In the same pan, add the ground guanciale and black pepper. Let guanciale render for 30 seconds. Reduce heat to medium-low and add the pasta to the pan. Add a ¼ cup of the pasta water to the pan. Turn heat to low and reserve. 5. Whisk the egg yolks and pecorino in a medium bowl until combined, slowly drizzle a 1/2 cup of pasta water into the mixture. (Make sure your bowl is big enough to rest over the pasta pot.) 6. Using tongs, add the pasta to the mixing bowl and mix with the egg mixture. Place the bowl back over the pasta water pot and mix until the sauce thickens. 7. If pasta seems dry, add a few tablespoons of pasta water to loosen. 8. Plate the pasta and garnish with a pinch of pecorino, black pepper and the rendered chunks of guanciale. Serve Immediately

Chef Tips: • For Carbonara, I season the pasta water less than I would for a different dish, say a pomodoro pasta. The combination of cured and pecorino adds nice salinity to the dish. • Make this pasta ONLY when you are ready to eat it. It does not hold well and perfect example of simple Italian cooking that's based on the technique. • If you have Parmigiano Reggiano at home, you can do a mix of both pecorino Romano and Parm, but it must have Pecorino Romano, this is a roman pasta based on that cheese.