Linguine Carbonara

Steps

1. In a large skillet over medium heat, add the guanciale or pancetta and sauté until the fat just renders, on the edge of crispness but not hard. Remove from the heat and set aside.
2. In a large bowl, whip up the egg yolks, Parmesan, lemon zest, salt and pepper.
3. Bring the water to a boil with salt. Add the pasta and cook it al dente according to the package instructions.
4. While the pasta is cooking, whisk the eggs with a little pasta water in a bowl set on top of the boiling water until creamy. Save some pasta water.
5. Drain the pasta and immediately toss it quickly in the skillet with the egg mixture. The egg will finish cooking delicately from the heat of the linguine.
6. If the pasta is a little sticky, add a few spoons of the reserved water to loosen it.
7. Sprinkle with the guanciale or pancetta and Parmesan, and serve.

Tip: Keep the eggs moving and off direct heat so they turn creamy, not scrambled.