- 1 pound penne
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups guanciale or pancetta, diced
- 2 to 3 cloves garlic, sliced
- Black pepper, to taste
- 3 egg yolks
- 1/2 cup Parmigiano-Reggiano, plus more for serving
Bring a large pot of water to a boil. Liberally salt the water and cook penne to al dente. Reserve 1/2 cup hot, starchy pasta water before draining pasta.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add guanciale or pancetta and cook until crispy and brown, about 4-5 minutes. Season with black pepper and add garlic. Cook until garlic is slightly brown.
In a separate bowl, whisk egg yolks with the reserved starchy pasta water and pour into the pan; stir to combine. Remove from heat and rapidly toss with hot pasta. Add in Parmigiano Reggiano cheese and continue rapidly tossing. Serve with more cheese on top.