In a heavy, flameproof casserole, heat the oil with the guanciale and garlic over medium-low heat, then cook, stirring almost constantly so nothing sticks, until the guanciale is almost crispy but not quite and has rendered much of its fat, 8 to 10 minutes. Remove the casserole from the heat, leave the guanciale in the casserole, but remove and discard the garlic cloves.
Separate 2 of the eggs into two bowls, beating the whites until frothy but not stiff. Break the yolks into another small bowl. Add half the cheese to egg whites.
Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing saving the pasta water, and transfer to the casserole.
Toss the guanciale and spaghetti over low heat. Stir in the egg whites while beating furiously to mix well. Add the egg yolks and do the same. Now stir in the 2 remaining eggs, stirring vigorously. Add 2 or 3 ladlefuls, about 1 cup, of the pasta cooking water to make it thinner. Toss in half of the remaining cheese. Serve in individual servings bowls with the remaining cheese.One of his roommates separated all the eggs first, beating the whites until frothy and then adding the whites into the pasta, beating furiously, and then the yolks. Ali says, “beating in the eggs is crucial and make sure you don’t drain the pasta too much. Also we used to add a little red chile flakes even though it’s not customary.” The rule of thumb for the eggs is one per person.
Originally Submitted
6/23/2011
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