Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, cook Guanciale in a large skillet over medium heat until crispy and rendered. Remove guanciale and set aside, reserving 2 tablespoons of rendered fat in the skillet.
Add Garlic to the skillet with guanciale fat and cook for 30 seconds until fragrant. Remove from heat.
In a bowl, whisk together Egg Yolks, Heavy Cream, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Salt, and Pepper.
Add drained Pasta to the skillet with garlic-infused guanciale fat. Pour Egg mixture over pasta and toss quickly and continuously to coat, adding reserved pasta water a little at a time to create a creamy sauce. The heat from the pasta will cook the yolks; avoid scrambling.
Crumble Guanciale and sprinkle over pasta. Serve immediately with additional grated cheese.
Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, cook Guanciale in a large skillet over medium heat until crispy and rendered. Remove guanciale and set aside, reserving 2 tablespoons of rendered fat in the skillet.
Add Garlic to the skillet with guanciale fat and cook for 30 seconds until fragrant. Remove from heat.
In a bowl, whisk together Egg Yolks, Heavy Cream, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Salt, and Pepper.
Add drained Pasta to the skillet with garlic-infused guanciale fat. Pour Egg mixture over pasta and toss quickly and continuously to coat, adding reserved pasta water a little at a time to create a creamy sauce. The heat from the pasta will cook the yolks; avoid scrambling.
Crumble Guanciale and sprinkle over pasta. Serve immediately with additional grated cheese.
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