Recipes from 1/21/17 by Chef Michelle Bernstein
12 ounces spaghetti or bucatini
1 whole egg (use only good quality, organic eggs)
2 egg yolks (use only good quality, organic eggs)
½ cup grated pecorino
½ cup grated reggiano
ground black pepper (freshly ground to taste)
4 ounces Guanciale, ¼ inch diced
Good quality olive oil
Pasta water reserved from cooking the pasta
Place the pasta in a pasta pot with boiling salted water.
In a sauté pan, cook the guanciale over medium-low heat, until nice and crispy.
Remove the crispy guanciale and leave some or all of the rendered fat in the pan.
Keep a bowl near the stove to warm it just a little.
When the pasta is al dente, drain and toss it into the sauté pan with the drippings.
Add about 2 ounces of the pasta water and toss. Pour pasta into the bowl, mix in the eggs, cheese and 1-2 more ounces of hot pasta water to mix.
Season with a tiny bit of salt if it needs it, freshly ground black pepper and top with the guanciale crisps and more cheese.