BUCATINI ALLA CARBONARA

Bucatini alla carbonara image

Number Of Ingredients 8

6 ounces pasta
2 ounces ground guanciale (small dice and pulse in the food processor)
2 ounces guanciale, large dice
1 teaspoon olive oil
1 teaspoon black pepper
6 eggs, separated, yolks reserved
3/4 cup pecorino romano
3/4 cup water

Steps:

Bring a large pot of water to a boil (6 to 7 quarts). Add 4 tablespoons of salt and bucatini, and cook until al dente (2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water.
Meanwhile, heat oil in a 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.
In the same pan, add the ground guanciale and black pepper. Reduce heat to medium-low and add the pasta to the pan. Turn heat to low and reserve.
Beat the egg yolks and pecorino in a medium bowl until combined, mix 1/2 cup of pasta water into the mixture. Using tongs, add the pasta to the mixing bowl and mix with the egg mixture. Place the bowl over the pasta water pot and mix until the sauce thickens.
If pasta seems dry, add the remaining reserved cooking water to loosen.
Plate the pasta and garnish with a pinch of pecorino, black pepper, and the rendered chunks of guanciale. Serve immediately.