Ingredients

• 6 ounce guanciale, diced
• 1 pound ripe tomatoes, crushed
• 3 egg yolks
• 1 cup whole milk
• 1 cup heavy cream
• 0.5 cup Pecorino Romano cheese, grated
• 0.25 cup fresh parsley, finely minced
• 2 garlic, minced
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.125 teaspoon nutmeg
• 1 pound fresh pasta

Steps

1. Dice the guanciale into ¼-inch cubes, removing any rind.
2. Place a large heavy-bottomed pot of salted water over high heat and bring to a rolling boil for the pasta.
3. In a large skillet over medium heat, add the diced guanciale and cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the meat becomes crispy.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Add the crushed tomatoes to the skillet, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and simmer for 8 minutes, stirring occasionally.
6. In a small bowl, whisk together the egg yolks, whole milk, and heavy cream until smooth and well combined.
7. Stir in the grated Pecorino Romano cheese, minced parsley, remaining salt, remaining black pepper, and nutmeg into the egg mixture.
8. Add the pasta to the boiling water and cook for 2 to 3 minutes until al dente (fresh pasta cooks quickly).
9. WARNING: The egg yolk mixture is delicate—it will curdle if exposed to direct high heat. Drain the pasta, reserving 1 cup of pasta water.
10. Remove the tomato and guanciale skillet from heat and let it cool for 30 seconds.
11. Slowly pour the egg and cream mixture into the warm skillet, stirring constantly with a wooden spoon to combine.
12. Add the drained pasta to the skillet and toss gently for 1 to 2 minutes, adding pasta water a few tablespoons at a time if needed to reach a silky, creamy consistency.
13. Divide the pasta among serving bowls and serve immediately while hot, with extra Pecorino Romano cheese on the side.