Jonathan Goldsmith
Jonathan Goldsmith, the actor who portrays “The Most Interesting Man in the World,” stays humble
Jonathan believes this rich, decadent dish is perfect for cold winter evenings, or whenever you feel the need to spoil yourself. Adapted from Ian Fisher, a former New York Times correspondent in Rome, who described this dish as a “deli-egg-bacon-and-cheese-on-a-roll that has been pasta-fied, farcified, and fetishized.”
Ingredients
SERVINGS: 4
- 2 large eggs and 2 additional egg yolks, room temperature
- ½ packed cup grated pecorino Romano, plus additional for serving
- ½ packed cup grated Parmesan
- 4 tablespoons (½ stick) unsalted butter, melted but not hot
- 1/₃ cup heavy cream or half-and-half
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 3½ ounces of slab guanciale, pancetta, or bacon, diced into pieces about ¼ inch thick by ½ inch square
- 12 ounces spaghetti (about ¾ box)
Instructions
Bring a pot of lightly salted (no more than 1 tablespoon salt) water to boil. Fill a large bowl with hot water for serving, and set aside. In a mixing bowl, whisk together the eggs, yolks, slightly cooled melted butter, cream, pecorino and Parmesan. Season with a pinch of salt and a generous amount of black pepper.
Heat oil in a large skillet over medium heat, add the diced pork, and sauté until the fat just renders—on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to boiling water and cook until a bit firmer than al dente. Just before the pasta is ready, reheat the diced pork over low heat, if needed. Reserve one cup of pasta water, then drain pasta and add to a skillet over low heat. Stir together for a minute or so.
Empty serving bowl of hot water. Dry it out and add hot pasta mixture. Stir in creamy cheese mixture, adding some reserved pasta cooking water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and freshly ground black pepper.
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