Pecorino Recipe

Bring water to boil

Fill a large pot with at least 4 liters (about 16 cups) of water and bring to a rolling boil. Add 1 tablespoon salt once boiling.

While water heats, separate 3 egg yolks into a medium bowl. Whisk lightly to combine.

In a separate small bowl, combine 1 cup finely grated Pecorino Romano with 1/2 cup heavy cream and 2 tablespoons melted unsalted butter. Stir to a smooth paste; this will help the cheese incorporate and prevent graininess.

Grind 1 teaspoon freshly cracked black pepper and set aside. Dice 6 oz pancetta or guanciale into approximately 1/4-inch pieces.

Add 12 oz spaghetti or bucatini to the boiling salted water and cook according to package for 1 minute less than al dente (usually 8–9 minutes). Stir occasionally to prevent sticking.

While pasta cooks, heat a large heavy skillet over medium heat. Add the diced pancetta/guanciale and render slowly, stirring occasionally, until the fat is translucent and edges are crisp, about 6–8 minutes. Keep heat moderate so fat renders without burning.

When the pork is crisp, remove the skillet from heat and set aside but keep warm. Reserve the rendered fat in the pan—leave about 1–2 tablespoons of fat in the pan for flavor. If there is excess, spoon it off to avoid an oily sauce.

Just before draining pasta, scoop out and reserve 1 cup of pasta cooking water into a measuring cup.

Drain pasta quickly and transfer pasta directly into the warm skillet with the rendered pancetta/guanciale. Return skillet to very low heat (or off heat but warm) to avoid scrambling eggs.

Working quickly, add the egg yolks to the cream-pecorino mixture and whisk to combine into a smooth, thick custardy sauce. Add 2–3 tablespoons of reserved hot pasta water to loosen the mixture and temper it.

Pour the cheese-egg mixture over the hot pasta in the skillet. Using tongs, toss continuously and vigorously for 1–2 minutes, adding reserved pasta water a tablespoon at a time as needed, until the sauce becomes glossy and clings to each strand. The heat from pasta and residual pan should thicken the sauce without turning the yolks into scrambled bits. Aim for a silky emulsion.

Stir in the freshly cracked black pepper and 1/4 cup additional finely grated pecorino for extra creaminess. Taste and adjust seasoning with up to 1/2 teaspoon fine sea salt if needed (pecorino is salty, so be cautious).

Plate the pasta immediately onto warmed plates or a butcher block serving board. Spoon any crisped pancetta/guanciale over the top.

Finish with the reserved 1/4 cup grated pecorino sprinkled over each portion. Drizzle 1 teaspoon extra-virgin olive oil if desired for sheen and richness.

Garnish with microgreens or chopped parsley if using. Serve immediately with additional grated pecorino at the table.