This famous Roman dish is traditionally made with guanciale, a kind of unsmoked bacon made from pork cheeks. Guanciale is obtainable at some local specialty butchers and online, but if you cannot get it, pancetta or prosciutto makes a more than adequate substitute.
|guanciale, pancetta, or prosciutto (such as prosciutto di parma with fat attached), cut into ⅛-inch-thick (3 mm) slices|
|garlic clove, finely chopped|
|large eggs, beaten|
|salt and pepper||to taste||to taste|
|freshly grated parmigiano-reggiano|
|dried spaghetti or fresh strand pasta such as fettuccine or linguine|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.