Linguine Carbonara

Ingredients

2 egg yolks
1 whole egg
½ cup Pecorino Romano cheese (grated on the diamond setting of a box grater)
4 oz. guanciale (pancetta or bacon can substitute)
½ lb. linguine
salt (for pasta water and to taste)
ground black pepper (about 1 to 2 tsp – to taste)
Pecorino Romano cheese (grated for serving)

Directions

Place guanciale in the freezer for 30 – 45 minutes. Freezing the guanciale will make it easier to slice.

Slice guanciale into lardons about 1/4″ thick by a 1/2″ wide.

Place cut guanciale flat into a cool pan and turn heat on medium high.

While the guanciale heats, separate the two yolks and combine with whole egg in a bowl.

Whisk the egg mixture with the grated Pecorino Romano in a ceramic bowl until it’s thoroughly mixed and incorporated.

Turn the heat down to its lowest setting once the guanciale just begins to turn translucent, gets brown on the edges and renders its fat . Keep an eye on the pan. If it looks like it’s beginning to get too brown, remove it from the heat.

Boil the linguine in 4 to 5 cups of salted water (We like to add about a tablespoon of sea salt or table salt.) You may need to gently bend the pasta so it it’s all submerged. Cook per instructions on the pasta box.

While the pasta is cooking, mix the egg/cheese mixture over the steam of the pasta pot to help heat and emulsify the egg and cheese mixture. Use a kitchen towel or potholder to hold the egg/cheese bowl.

Raise the heat on the guanciale to medium about 3 minutes before the pasta is ready.

Just before removing the pasta, transfer 1 to 2 ladles of the pasta water (about 3/4 of a cup) to the pan with the guanciale. Use tongs to transfer the pasta to the guanciale pan. If you choose to use a colander to drain the pasta first, reserve about 2 cups of the pasta water before draining the pasta.

Mix the pasta with the starchy pasta water and guanciale. Remove from heat but keep the burner on low.

Slowly pour in the egg/pecorino mixture and mix until incorporated. Move the pan back and forth over the heat to thicken the sauce. Don’t leave the pan over the heat too long or the egg will curdle.

Once the pasta and sauce are done, mix in a generous amount of black pepper to taste.