300 grams 00 flour
couple pinches of kosher salt
150 ml warm water
3 tablespoons lemon infused extra virgin olive oil
300 grams of guanciale
4 whole eggs
100 grams of pecorino Romano
more pecorino Romano
red chili flakes
Whisk eggs, black pepper, grated pecorino Romano (I just ground the cheese in food processor until it resembled grated cheese- quick and easy hack) Set aside. Cook guanciale and set aside, reserving rendered fat in skillet. I smoked my guanciale and used the fat that was rendered in my cast iron skillet. I carefully smoked it at 300F until just sizzling. Keep an eye on it, it renders quickly and can burn. You can also put directly in cast iron skillet for a couple minutes and then move to a paper towel on a plate.
Prepare the pasta by mixing the salt and flour. Make a well in center and add olive oil and a little water at a time. You want a dry pasta dough that still comes together. I used most of the water but there was maybe a tablespoon or two left. Allow dough to rest for 20-30 minutes covered. Roll into a disk about 3/4th inch think and slice into strips. Like in video roll strips with your hands and then swing it like a jump rope to stretch pasta strips. I rolled it to the thickness of my liking, it puffs up just a little in pasta water. Bring water with a generous couple pinches of salt to a rolling boil and cook until it floats to the top. Fresh pasta usually takes 2-3 minutes, since mine was thicker, I cooked it for 4 minutes and it was perfection.
In the rendered fat, scoop cooked noodles into sizzling hot fat and toss until hot. Remove from heat. SLOWLY stir egg mixture into hot noodles, stirring constantly. You do not want to have scrambled eggs. You want it to blend into a silky and delicious cream sauce. Plate and topped with freshly grated pecorino Romano and red chili flakes. Enjoy!!
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