Copyright 2002 Blacks Culinary

Add enough water into a boiling pot to cook your pasta. Dried Bucatini works best for this application in my opinion. Salt the water with Kosher Salt until it tastes like broth or “of the sea”. Boil your noodles for 5-7 minutes or till just under done. We will finish the noodles in the chef’s pan. Add a bit of oil to your saute pan. Add your guanciale or bacon and saute till crisp. Add your par boiled pasta and a 1 ½ ladles of pasta water to “marry the dish”. Cook until the pasta is almost done. Add a layer of cheese to the top and place as many egg yolks per serving needed. Quickly scramble the eggs into the pasta water. You want to be fast and aggressive. Toss the pan several times. This is the preferred method, tossing and flipping to blend the sauce. Plate into a pasta bowl with a twist. Spoon the sauce and the bacon over the top. Garnish with fresh grated Parmesan and serve immediately.