This month's recipe for Bucatini Carbonara comes to us from Osteria Lupo, located on Magazine Street just above Napoleon and showcasing Northern Italian cuisine. It's a classic dish with two kinds of cheese (parmigiano reggiano and pecorino romano), plus rich pork flavor from guanciale (cured pork jowl). You can get guanciale online or at Italian delis like Central Grocery in the French Quarter. Or substitute pancetta, which is much more widely available. And use spaghetti instead of bucatini, if you like.

Serves 4

Ingredients:
8 Egg Yolks
8 oz Guanciale, diced
2 Tbsp Black Pepper, toasted and freshly ground
3 Tbsp Parmigiano Reggiano, finely grated
3 Tbsp Pecorino Romano, finely grated
1lb.Fresh Bigoli, Bucatini or Spaghetti
1 Lemon
1 Tbsp Chives, minced

Preparation:

1. Bring 4 qts of salted water to a rolling boil.

2. Starting in a large, cold saute pan, render guanciale over low/medium heat until crispy. Reserve rendered guanciale fat; set pan aside.

3. In a bowl whisk together the egg yolks, black pepper, 2 Tbsp. Pecorino Romano, 2 Tbsp Parmigiano Reggiano and 2 Tbsp of the reserved guanciale fat.

4. Cook pasta to al dente and strain, reserving 1 cup of the starchy cooking water. Transfer pasta and rendered guanciale back to the sauté pan and place over a very low flame just to keep warm.

5. Whisk 4 oz of the hot starchy pasta water into the egg mixture. Stream the egg mixture into the saute pan with the pasta and guanciale and toss until the sauce becomes creamy and the cheese has melted. Adjust the consistency of the sauce by adding more water if necessary. Adjust seasoning with salt and pepper.

6. If desired add a squeeze of lemon juice to help balance the richness of egg, cheese and guanciale.

7. Divide equally among bowls and top with reserved cheese and chives.