About the Recipe
Rich and creamy(no cream used). A basic authentic sauce.
Catagories
Entree - Sauce
Source
Internet
Ingredients
1/2 lb Linguine or pasta of your choice
3 - 4 Garlic Cloves (finely minced)
100 g Guanciale(Panchetta may be used instead)
1 Egg
3 Egg Yolks
30 g Grated Parmesan
30 g Grated Romano
1/2 cup Pasta Water
Coarse salt
Parmesan Cheese
Preparation
Add Guanciale or Pancetta to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates a crispier meat. Sauté until some fat has rendered, then add minced garlic. Stir occasionally.
Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine or other pasta in the boiling water and cook until al dente - according to package directions.
In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses
Scoop out ½ cup pasta water and temper the egg and cheese mixture by slowly whisking it into your bowl.
Using tongs, scoop out pasta and add to guanciale and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water, it will be used later to lighten up the sauce
Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add more pasta water a few tablespoons at a time. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or the eggs may begin to scramble.
Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired. Enjoy!