Southern Cookbook

and no cream. [1]

Authentic Ingredients

• Pasta: Spaghetti, bucatini, or rigatoni.

• Pork: Guanciale (cured pork jowl) is traditional; pancetta is an acceptable substitute.

• Cheese: Pecorino Romano (or a mix of Pecorino Romano and Parmigiano-Reggiano).

• Eggs: Whole eggs or a combination of egg yolks and a whole egg.

• Seasoning: Freshly ground black pepper and starchy pasta cooking water. [1]

How to Make It

1. Cook the pork: Cut the guanciale into small strips and cook it in a pan over medium-low heat until crispy, then set the meat aside while keeping the rendered fat in the pan.

2. Boil the pasta: Cook your pasta in salted boiling water until al dente, saving a cup of the starchy cooking water before draining.

3. Mix the sauce: Whisk together the eggs, grated cheese, and black pepper in a bowl.

4. Emulsify off the heat: Remove the pan from the heat source. Toss the hot pasta into the reserved pork fat, then pour in the egg-cheese mixture and a splash of reserved pasta water.

5. Stir vigorously: Stir quickly and continuously so the eggs and starchy water create a smooth, creamy sauce without scrambling.

6. Serve: Top with the crispy guanciale, extra cheese, and more black pepper. [1]

If you'd like, let me know:

• What pasta shape you have on hand

• Whether you are using guanciale, pancetta, or bacon