Noel Barnhurst - Photographer

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.

Ingredients:
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
Directions:
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

Get inspired with these other great pasta tools from Willimas-Sonoma.

Fall is a great time to harvest olives.  Here is a fun and easy way to take advantage of this seasonal fruit.

Ingredients:

3oz of salt for every 2lbs of olives

Directions:

Rinse, drain, and pat dry fresh, ripe olives.  Place olives and salt in a burlap sack.

Hang the burlap sack outside on a tree branch.  Shake the bag every two or 3 days and add salt as needed.  In two weeks check the olives for doneness by tasting the olives.  Olives should taste less bitter and fruitier.  If  the olives are still bitter continue to hang the burlap sack  and check weekly by tasting the olives.

When the olives are cured, pack in oil with desired herbs and spices.

Be sure to refrigerate the olives to ensure freshness.

A behind the scenes look at the latest Promo Mailer.

Landaff Cheese

From the Jasper Hill Farms in Greensboro, Vermont

*Pairs well with Chardonay

Green Hill Cheese

From the Green Hill Farm in Thomasville, Georgia

*Pairs well with Roasted Red Peppers & Champagne