Bucatini Carbonara

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5 Large Egg Yolks

1 Cup Pecorino Romano 

Cracked Black Pepper (Around 1tbs) 

6oz Bucatini Pasta

1 Cup Diced Guanciale

Pasta Water as Needed. 

INSTRUCTIONS
* Start by cracking 5 eggs and separating the egg yolks from the whites. Place the egg yolks into a small bowl.

* Grate in a cup of Pecorino Romano followed by your cracked black pepper.
* Give it a mix until combined and store in the fridge until ready for use.

* Get a sautè pan on medium heat and add your diced guanciale while the pan is still cold, we want to render out as much fat as possible.
* Once the fat is rendered and guanciale is crispy pour into a container and set aside
* pour about half of the guanciale fat into your egg mixture and mix until combined. 

* Fill a pot with water, bring to a boil, season with salt, and add your bucatini pasta and cover.

* after around 9 minutes of cooking remove your bucatini and Reserve about 1/2 cup pasta water

* Add your bucatini into the same pan you cooked your guanciale in and set your stove to a medium low heat. 

* add about 25 grams of guaincale followed by your egg mixture.

* Turn the gas off and combined vigersouly so your eggs do not cook. When the egg mixture thickens add a little pasta water. (2 tbs should do the trick)

Finish by adding a little more black pepper and cheese. 

once plated add remaining guancaile pieces. and enjoy