Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. lumache or other short pasta
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
Juice of 1/2 lemon
Zest of 1/2 lemon
1 tbsp. chives, chopped
Freshly cracked black pepper
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. Remove from heat.
While the guanciale is cooking, add 4 egg yolks to a small mixing bowl and mix in the Parmigiano, lemon juice and lemon zest. 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 pasta water.
Add the egg yolk mixture to the pan and toss until all ingredients are combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chives, freshly cracked black pepper and more Parmigiano.