Template:Recipes Top Right by user Jbafaloukas
Info
Cook Time: 20 minutes
Serves: 6
Ingredients
- 4 liters Water
- 3 ettos Guanciale (Salt Pork) from the cheek of the pig
- 1 Cup Dry White Wine
- 2 ettos grated Parmesan Cheese
- 2 ettos 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.
6.Remove pan from fire and add butter to the pork to melt.
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 ingresients).
12.Add ½ of the parmesan and ½ of the Romano cheese to the pasta and allow to amalgamate by flipping over.
13.Pour onto warm platter and dust with more cheese on top, crushed black pepper and serve immediately.
14.Cooked peas may be added to this dish at the last stage before placing on serving platter.
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