 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Bucatini is hollow spaghetti; guanciale (gwahn-CHAY-lay) is cured pork. Ingredients:
1/4 pound guanciale, chopped |
6 quarts water |
1 tablespoon fine sea salt |
12 ounces uncooked bucatini (long hollow pasta) |
3/4 cup (3 ounces) grated pecorino romano cheese, divided |
1/4 teaspoon freshly ground black pepper |
3 large eggs, lightly beaten |
Directions:
1. Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.
2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well. Add egg mixture and pasta to guanciale. Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.
|
|