The Pasta Diary

Carbonora (for 4)

Ingredients:

• 1lb dried pasta or double batch of pasta fresh from Phillips pasta maker (I prefer linguini)
• 1/4 Lb Guanciale (1/4" cubes) - can use pancetta if can't find guanciale
• 3 egg yolks + 1 egg
• 1/2 cup grated parmigano Reggiano
• 1/2 cup grated Recorino Romano
• lots of fresh ground black pepper

Instructions:

1. Cold 12" skillet or 8" saucier render pork
2. Boil & salt pasta water
3. Heat serving bowls/plates
4. In Bowl combine egg yolks, egg, cheese, and pepper - whisk to combine.
5. When pork is cooked remove from heat, let cool slightly
6. cook pasta
7. Mix pork & pork fat into egg & Cheese mixture (in the bowl)
8. Drain pasta and retain 1/2 cup of pasta water
9. Add sauce to saucier/skillet - Add pasta, slowly add couple Tablespoons pasta water a bit at a time and mix, cheese mixture, pasta, and water vigorously until emulsified- add add pasta water as needed - sauce will thicken as cools, so should appear a bit thin in the pan
10. Serve on warm plates/bowls immediately!

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