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Pasta Carbonara

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Authentic Italian pasta with Guanciale

Ingredients

Scale
  • 1 egg yolk
  • 1 whole egg – use only half the white
  • 3/4 cup pecorino romano cheese – finely grated into almost powder
  • 8 oz Italian bronze die cut durum wheat dried pasta – Mancini or Barilla al forno
  • Freshly ground black pepper – to taste
  • 4 oz guanciale (pork jowl) – divided

Crispy Parmesan bowls – get the recipe HERE (optional)

Instructions

  1. Prep the guanciale by removing any pepper or rind, cut into 1/4“ thick slices off the jowl. Lay the jowl flat and slice it lengthwise, dividing half the meat on each side of the slices. Finish by dicing it into about thirty bite size pieces Each piece about 1/4” X 1/2” x 1/2”
  2. Heat a non-stick pan over medium heat until hot, then cook the guanciale quickly, keeping the pieces moving until they are crispy outside but tender inside, tilt the pan to separate the guanciale and the rendered fat, then transfer the guanciale to a bowl. Add 1 tablespoon of the fat to the guanciale and let it rest
  3. Cook the pasta in a pot of lightly salted water until al dente. Taste the pasta to check
  4. While the pasta is boiling, whisk together the eggs in a large stainless steel bowl, pot or pan, add a few twists of black pepper and the pecorino. Use a spatula to fold it together to form a thick paste
  5. Add a couple spoons of pasta water and the guanciale. Fold it all into a thick, creamy paste holding it above the boiling water
  6. When ready, transfer the pasta from the pot with tongs, shake once, then add it to the egg/cheese/gaunciale mix. Stir and toss with the tongs until everything is integrated and coated with the creamy sauce. Adjust with a spoonful of pasta water or a little more cheese as necessary
  7. Divide and plate in a crispy parmesan bowl. Sprinkle each serving with more pecorino-romano, the remaining guanciale and cracked black pepper

Find it online: https://www.cooksavorcelebrate.com/pasta-carbonara/