Chitarra alla Carbonara

Ingredients

• 12 oz. spaghetti alla chitarra
• 5 good egg yolks (heritage eggs or farm eggs)
• 1/2 cup finely grated parmigiano reggiano cheese
• 1/2 cup finely grated pecorino Romano, plus extra for garnish
• 6 oz. guanciale, diced, reserve 1/3 cup guanciale fat
• Freshly cracked black pepper, to taste

Preparation

1. Bring a pot of salted water to a boil. Cook the pasta for 9 minutes, then strain your pasta, leaving the pasta water over low heat to finish the spaghetti. Reserve 1/2 cup pasta water.
2. In a large glass bowl, use a wooden spoon to stir together the egg yolks, grated parm, and pecorino until paste forms. Crack 8 - 10 cranks of freshly cracked black pepper into the mixture. Set aside.
3. Sear your guanciale in a large saute pan over medium heat for 4 - 6 minutes, until edges are crispy and center is slightly translucent. Remove crispy guanciale to a paper towel-lined plate then reserve your pork fat in a bowl.
4. Whisk in 3 tablespoons of pork fat and 1/4 cup reserved pasta water into the egg mixture until smooth. Toss your cooked pasta in the bowl with the egg mixture until coated.
5. Put your bowl over the low simmering pasta water pot and toss pasta with the remaining reserved pasta water using tongs.
6. When the consistency is creamy, but not too watery, add in the crispy guanciale and gently toss together. Remove bowl from double boiler, then plate and garnish with extra pecorino cheese.