1 tablespoon extra virgin olive
200 gram guanciale, pancetta or bacon
1 to 2 smashed garlic cloves,
2 whole eggs + 1 extra yolk
50 gram parmesan
50 gram pecorino
300 gram linguine or spaghetti
salt
black pepper
Linguine
Linguine, sometimes mispronounced outside Italy linguini, is a type of pasta similar to fettuccine but elliptical in section rather than flat. It is about 4 millimetres (5⁄32 in) in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine.
Fettuccine
Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm (1⁄4 inch), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and often used as a synonym.
Spaghetti
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, sometimes known colloquially as "angel hair pasta".
Tagliatelle
Tagliatelle from the Italian tagliare, meaning "to cut" is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Guancaiale
Guanciale pork meat come from the jowl of the pig, and its devotees claim there is no substitute for it. Guanciale is a pork meat which comes from cheek of the pig. This delectable, robustly flavored meat is seasoned on the surface with salt, pepper, sage, rosemary and garlic. Seasoning may change region to region based on tradition and curing habits. It is then dried and aged for at least 3 months, a fundamental process which concentrates the flavors.
Italians love their guanciale and for good reason – the fat lends marvelous flavor to any meal, most especially pasta dishes. The flavor is so strong that a little bit of the meat goes a long way in a meal. It’s famously found in spaghetti alla carbonara or bucatini all’amatriciana. Pancetta is sometimes substituted in its place, but this quite a point of contention for many Italians and if you dare do so in classic dishes like the ones mentioned, you’ll find yourself in a dinnertime debate having to defend your choice
Panceetta
Pancetta pork meat comes from the belly of the pig, not unlike bacon, though bacon does not exclusively come from the same area.
Pancetta is indeed more similar to bacon than is guanciale, but these two meats are cured and cut differently which makes them very different from each other. Pancetta is usually salted and depending on the recipe, various herbs can be part of the curing process. It is then aged for 20 days to 4 months, depending on the type of recipe, in a dry and cool place. Pancetta is used for various purposes depending on the amount of time it is aged. It can also come in a smoked version.
Bacon
Bacon can come from several areas of the pig. Lean cuts are from the back, while meatier cuts are taken from the side of the pig or the belly. Belly meat is streaked with fat, and when it’s fried it curls up and turns delectably crispy. In the United States, it is specifically the cured meat from the pig’s belly. Italians make another type of cured meat from pork belly.
Bacon is a pork meat which can come either from the back of the pig or from pig belly. Bacon pork meat is not only cured, but very often smoked. It’s usually cold smoked, which means it’s still raw after the process. A shopper can tell whether it’s been smoked by the condition of the flesh and the rind if it’s left on. If it’s been smoked, the rind is deep gold, and the flesh is deep pink. If it is unsmoked, the rind is white or cream-colored and the flesh is pale pink. Unsmoked or “green” is hard to come by.
Pecorino
Pecorino, and it’s most famous family member, Pecorino Romano, is a hard, salty cheese. At first glance, Pecorino may seem similar to Parmesan, but it’s far from identical. Pecorino Romano is made from sheep’s cheese, which gives it a more grassy and earthy flavor.
Pecorino is also typically younger than Parmesan. The minimum aging requirement for Pecorino is only 5-8 months. This creates a slightly more moist, greener tasting cheese. Delicious crumblesPecorino Romano is the star of cacio e pepe, where the tangy character it gets from sheep’s cheese has an opportunity to shine. Pecorino also works well as a grating cheese, and will be delicious over pasta and salads. If you know you love Pecorino Romano, try looking for a few other varieties, like Pecorino Siciliano, which is often made with an incorporation of black peppercorns.
Parmesan
Parmesan is made from cow’s milk. It must be aged for at least 12 months. The aging process helps create the nutty, complex flavor that Parmesan is known for.
This hard, crumbly cheese gets its name from the region in which it’s produced. True Parmigiano-Reggiano must be made in one of five provinces within Emilia-Romagna. Parmesan cheese can be thinly sliced and served as an appetizer, or grated over salads or pastas. Grated Parmesan can also be mixed into meatballs. Basically, no matter what you sprinkle it on, it will add a pop of savory saltiness. Pro tip: Buy a wedge of Parmesan to use at home. When it’s all gone, save the rind. You can drop the rinds into beans, soups, or stews as they simmer to add a cheesy flavor to the dish.