Spaghetti with Guanciale, Eggs and Pecorino

An egg-and-cheese sauce coats the pasta without cream; a thermometer check replaces assumptions about residual heat.

Ingredients

• 12 oz spaghetti
• 6 quarts water
• 3 tbsp Diamond Crystal kosher salt for the pasta water
• 4 oz guanciale, pancetta or thick-cut bacon, cut into strips about 1 by 1/4 inch
• 2 tbsp extra-virgin olive oil
• 2 large eggs
• 3 large egg yolks
• 2 oz finely grated Pecorino Romano or Parmesan; reserve one quarter for serving
• Freshly ground black pepper

Instructions

1. Start the water and eggs. Bring the measured water and salt to a boil. In a bowl, whisk the eggs, yolks, three quarters of the cheese and plenty of pepper.
2. Render the pork. In a wide, heavy pot, cook the guanciale with the olive oil over medium heat for about 7-10 minutes, stirring as it browns. Follow the product's cooking requirements rather than assuming cured meat is ready to eat. Transfer the pieces to a dish. Pour the fat into a heatproof cup and return 3 tbsp to the pot.
3. Partly cook the pasta. Add spaghetti to the boiling water and cook until about 2 minutes short of the package's al dente timing. Save 1 3/4 cups cooking water before draining.
4. Finish the pasta in the pan. Bring 1 cup of the reserved water to a boil with the measured pork fat. Add the spaghetti and toss for about 2 minutes, until the pasta is tender and the liquid has reduced by roughly half.
5. Temper and finish the sauce. Remove the pot from the burner. Slowly whisk 1/4 cup of reserved water into the egg mixture, then pour it over the pasta while tossing continuously. Add the remaining pasta water in small amounts as needed. Return to very low heat only as necessary, continuing to toss, until the egg-containing sauce reaches 160°F. Do not assume that glossy sauce or hot noodles alone establish that temperature.
6. Serve immediately. Fold in the pork. Divide among bowls and add the reserved cheese and more pepper.

Notes

• Move the pan off direct heat for the initial egg addition to reduce scrambling, then use measured, controlled heat to finish safely. If it thickens quickly, loosen with reserved water.
• The measured salt is Diamond Crystal kosher salt for 6 quarts of water, not a direction to add 3 tbsp of table salt to the sauce.
• Guanciale, pancetta and bacon have different salt levels. Taste before adding anything beyond the listed salt.
• These directions include a conservative FDA egg-dish temperature check; the source author's endorsement of this adaptation is not implied.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Best served fresh. Refrigeration and reheating can make the egg sauce grainy; freezing is not recommended.

USDA cooling, storage and reheating guidance.

Attribution

Adapted from Claire Saffitz / Bon Appétit.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.