- About 3 tablespoons olive oil
- 1/3 pound pancetta or guanciale, small dice
- 5-6 cloves garlic, chopped
- 1/2 cup dry white wine
- 3 large egg yolks
- Salt and pepper
- 1 pound pasta, such as linguine, spaghetti or egg tagliatelle
- Grated Pecorino Romano and Parmigiano Reggiano cheese
- 1/2 cup flat leaf parsley, finely chopped
Bring a large pot of water to boil for the pasta.
Heat the olive oil, three turns of the pan, in a large, deep skillet over medium heat. Add the pancetta or guanciale, brown for 3-4 minutes, then add the garlic and some black pepper and stir for 2 minutes more.
Add the wine and reduce the heat to low. Whisk up the egg yolks and season with salt and pepper.
Add the pasta to salted boiling water and cook to al dente.
Add 1 full cup of starchy cooking water to the egg yolks in a slow stream to temper them. Reserve an extra 1/2 cup of the starchy cooking water in case the pasta gets too tight when you toss it. Drain the pasta and add to the pancetta and garlic; remove from the heat and toss with the egg yolks and handfuls of the grated cheeses and parsley. Adjust the salt and pepper, to taste.