Michael Bonacini recipe
When I saw well-known chef Michael Bonacini prepare this dish, I was gobsmacked! No cream???? And really only 8 ingredients!
340 g spaghetti
Salt
½ cup (120 ml) diced bacon (guanciale/pancetta)
1 tablespoon (15 ml) olive oil
6 egg yolks
1 ½ cups (350 ml) parmesan powder (or 1 cup Parmesan Powder, ½ cup finely grated Cheddar cheese), plus more for serving
• 1 tablespoon (15 ml) ground black pepper, plus more for serving
• 1 cup of starchy cooked pasta water
Bring a pot of salted water to the boil over high heat. Add the spaghetti and cook until al dente, usually 1-2 minutes shy of package directions.
While the pasta cooks, add the bacon (guanciale) and olive oil to a skillet over medium heat. Allow the bacon / guanciale to crisp, 4-5 minutes.
Meanwhile, whisk egg yolks in a large bowl until smooth. Stir in Parmesan powder (and Cheddar cheese) and ground black pepper.
Drain the pasta, reserving about 1 cup (240 ml) of the starchy pasta water, and add the pasta to pan with bacon/guanciale. Swirl in some of the reserved pasta water (I used about 1/2 cup).
Remove the pan from the heat and add egg mixture. Stir and toss for 1-2 minutes, cooking the eggs with the residual heat of the pan.
Serve swirled into mounds along with extra cheese and ground black pepper.
Serve with freshly chopped parsley.
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