2 tablespoons olive oil
8 ounces guanciale or pancetta, diced
4 large eggs, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
1 tsp Truffleist Truffle Salt
1 Tbsp Truffleist Truffle Butter
1 pound bucatini
In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside.
Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente.
Reserve 1 cup of the pasta cooking liquid.
Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute.
If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper.