Instructions
In a large pot, add 5 quarts of water and bring to a boil. While waiting for the water, in a medium-sized mixing bowl, add the egg yolks and cheese, and mix with a spoon until it forms a thick paste. Reserve this for making the sauce.
In a large skillet over medium-high heat, add the oil and guanciale (or bacon), and cook until the bacon is rendered down by 70%. That means the fat has drained from the meat (rendering could take 10-15 minutes). Remove from the heat and set the pan off to the side.
When the water is boiling, add the dried pasta and cook it for 80% of the time that’s recommended on the box. Remove from the heat. Scoop out 2 cups of pasta water into a heat-proof measuring cup. Drain the pasta in a colander but do not rinse it.
Pour 1 1/2 cups of the reserved pasta water into the skillet with the cooked bacon. Add the pasta directly to the skillet, and cook on medium-high heat until the pasta is tender but still al dente. Add the egg yolk/cheese paste. Turn off the heat and vigorously stir with a wooden spoon until smooth and creamy. If the egg yolk mixture is too thick, add a little of the half-cup of remaining pasta water to thin it out. Season with salt and pepper to taste. Garnish with the remaining half-cup of cheese and serve immediately.
