Description

Serves 24

Ingredients:

8 lb. spaghetti

6 qt. heavy cream

4.5 lb. guanciale, rendered until crispy, chopped

1/2 c. guanciale fat, reserved from rendering

24 egg yolks

Pepper, cracked

Directions:

Cook the pasta for half the time indicated on the package. Drain the pasta and drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or a walk-in cooler. Store in Ziploc bags or a sealed plastic container; refrigerate and use within several hours.

For each serving, bring 1 c. cream and 1 tsp. guanciale fat to a simmer and stir in 2 oz. cheese. Reheat 2 and 2/3 c. pasta in simmering water. Drain and add to the cream. Stir to heat through. Plate the pasta and top it with 1.5 oz. guanciale, 1 egg yolk cracked on top and a sprinkling of black pepper. Garnish with 1 oz. cheese.