Appears in Cook's Country October/November 2020, Cook's Country TV
This “bacon and eggs” pasta is a restaurant staple. We show you how to make it at home.
WHY THIS RECIPE WORKS
We wanted a bulletproof version of this much-beloved, simple Roman pasta dish of noodles draped in a luscious, porky, cheesy sauce. We began by rendering some guanciale (succulent and fatty cured pork jowl) until it was slightly crisp but s...