Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. spaghetti alla chitarra
1 tbsp. extra virgin olive oil
1/4 lb. guanciale or smoked bacon, coarsely chopped
4 egg yolks
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. crushed Calabrian chili
1 tbsp. tomato paste
1 tbsp. Italian parsley, chopped
1 tbsp. chives, chopped
Directions:
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until it's fully cooked.
While the guanciale is cooking, add 4 egg yolks to a small mixing bowl and mix in the Parmigiano, crushed Calabrian chili and tomato paste. Add in some of the rendered fat from the bacon and whisk until smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it directly to the pan along with the guanciale and 1/4 cup of pasta water.
Add the egg yolk mixture to the pan and toss over low heat. Add more pasta water as needed, 1/4 cup at a time.
Add the chopped parsley and toss again.
Plate and top with chives and more Parmigiano.