3 tablespoons EVOO
1/3 pound meaty guanciale or pancetta, small dice
4 cloves garlic, grated or chopped
1 cup white wine
1 pound picked crab meat, dressed with juice of ½ lemon
2 sprigs thyme, picked (optional)
1 pound bucatini
6 egg yolks
1 cup each grated pecorino and Parmigiano-Reggiano cheeses
Black or red pepper
½ cup chopped flat-leaf parsley
Heat pot of water for pasta.
Heat a deep skillet over medium heat with EVOO, 3 turns of the pan Add guanciale or pancetta and render to slightly crisp.
Add garlic and swirl, then add wine and cook on medium-high for about 5 minutes, or until slightly reduced. Add crab and thyme (if using) and reduce heat to low to warm through.
Cook pasta 1 full minute or 1 ½ minutes less than directions in well-salted water. Reserve about ¾ cup water before draining pasta.
Whisk up egg yolks, cheeses, pepper and the reserved water to temper the eggs yolks.
Toss the drained pasta with all and serve immediately topped with parsley.