Bucatini alla Carbonara
Cook Time: 20 minutes
- 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
- Place water in kettle on fire to boil.
- Cut salt pork into thick cubes (or short sticks)and place in pan to fry till light brown and crispy.
- Add pasta to boiling water and cook for time indicated on package (circa 12–13 minutes).
- Add 1 teaspoon of the ground peppercorns to the pork and continue frying for 1 minute.
- Add white wine to the pork and allow alcohol to steam off over fire.
- Loser fire to keep pork warm.
- Beat the egg yolks till frothy and set aside.
- Remove cooked pasta (al dente) from water and reserve the water hot for use in preparing the dish.
- Place pasta in pan with pork over fire to amalgamate the two ingredients flipping the pan being careful not to break up the pasta.
- Remove the pan from fire, add the egg yolks flipping the pasta to amalgamate.
- If needed add hot pasta water to maintain creaminess while blending ingredients.
- 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.
- Pour onto warm platter and dust with more cheese on top, add crushed black pepper and serve immediately.
- Cooked peas may be added to this dish at the last stage before placing on serving platter.