This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
illustrated by Carson Ellis?
It was released on August 30th.
Happy to say I got my copy in the mail.
I thought it was a picture book.
I am pleasantly surprised
as it's 2 inches thick!
It's a book for 9 year olds and older.
Here is another thing I didn't know; the author,
Carson Meloy is the lead singer of THE DECEMBERISTS....
The illustrator is his wife!
They have a little son named Hank!
I owned and operated an art studio for children, paper scissors oranges in Darien, Connecticut for a decade. I keep my eyes wide open for inspiration....I am happy to share what I love, do and find here.