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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Carbon filter produce keeper — absorbs ethylene, extends freshness
Rough bronze-die texture grips sauce — artisan dried pasta
Carbon steel wok for authentic wok hei and stir-frying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Carbon filter produce keeper — absorbs ethylene, extends freshness
Rough bronze-die texture grips sauce — artisan dried pasta
Carbon steel wok for authentic wok hei and stir-frying
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Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings. Add egg yolks and egg to your serving bowl; whisk to blend. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid. To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper. Divide among bowls (or don't). Garnish with Pecorino.