Bucatini alla Carbonara

Description
Cook Time: 20 minutes

Serves: 6

Ingredients

 * 500 grams bucatini or linguini hard grain pasta
 * 4 liters water
 * 300 g guanciale (salt pork made from the cheek of the pig)
 * 1 cup dry white wine
 * 200 g grated Parmesan cheese
 * 200 g grated Romano cheese
 * 4 egg yolks
 * ½ stick of butter
 * 2 tablespoons fresh-grated black pepper
 * chopped fresh parsley to taste
 * 1 large serving platter kept warm

Directions

 * 1) Place water in kettle on fire to boil.
 * 2) Cut salt pork into thick cubes (or short sticks)and place in pan to fry till light brown and crispy.
 * 3) Add pasta to boiling water and cook for time indicated on package (circa 12–13 minutes).
 * 4) Add 1 teaspoon of the ground peppercorns to the pork and continue frying for 1 minute.
 * 5) Add white wine to the pork and allow alcohol to steam off over fire.
 * 6) Loser fire to keep pork warm.
 * 7) Beat the egg yolks till frothy and set aside.
 * 8) Remove cooked pasta (al dente) from water and reserve the water hot for use in preparing the dish.
 * 9) Place pasta in pan with pork over fire to amalgamate the two ingredients flipping the pan being careful not to break up the pasta.
 * 10) Remove the pan from fire, add the egg yolks flipping the pasta to amalgamate.
 * 11) If needed add hot pasta water to maintain creaminess while blending ingredients.
 * 12) Add ½ of the Parmesan and ½ of the Romano cheese to the pasta and allow to amalgamate by flipping over again adding pasta water to maintain creaminess.
 * 13) Pour onto warm platter and dust with more cheese on top, add crushed black pepper and serve immediately.
 * 14) Cooked peas may be added to this dish at the last stage before placing on serving platter.