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Pasta alla Carbonara (Pasta with cured pork cheek and eggs)

Servings: 4
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Ingredients
  

  • 12 oz (340g) spaghetti
  • 5 oz (150g) guanciale
  • 5 eggs(one per serving + 1 extra)
  • 2.5 oz (70g) Pecorino Romano cheese
  • Salt,to taste
  • Freshly ground black pepper, to taste

Instructions
 

  • Prepare the guanciale
    Remove the tough outer skin, then cut it into ½ inch (1 cm) thick strips.
  • Crisp the guanciale
    In a large pan over medium heat, cook the guanciale (no oil needed, the fat renders out). Stir until golden and crisp, then set aside. Keep the melted fat.
  • Make the egg mixture
    In a bowl, whisk together the eggs, grated Pecorino, salt, and plenty of black pepper. Slowly whisk in about half of the rendered guanciale fat and a splash of hot pasta water until smooth and creamy.
  • Cook the pasta
    Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
  • Combine pasta and guanciale
    Drain the pasta, reserving some of the cooking water. Toss the pasta in the bowl with the egg mixture
  • Finish with the egg mixture
    Place the bowl over a bain-marie (a pot of simmering water) and stir until the sauce becomes silky and clings to the pasta. Add the guanciale (reserve some for garnish) and a little pasta water as needed the result should be a pasta coated with a velvety and creamy sauce
  • Serve
    Plate immediately, garnish with the reserved guanciale, grated Pecorino and black pepper.