If your social media explore page is flooded with pasta recipes, this authentic Italian carbonara dish is something you need to try!
Chef Massimo Capra shares his recipe for a creamy and cheesy pasta carbonara with the key ingredient: guanciale! Guanciale is the cheek of the pork that is essential for creating the right flavours for this dish, but bacon or panchetta also tastes great if you can’t find it. Grab your eggs, and get cracking on this recipe!
INGREDIENTS
- 1 lb mezze maniche pasta
- 12 oz guanciale
- 8 egg yolks (or 4 whole eggs for a lighter dish)
- 6 oz grated pecorino Romano cheese
- 1 tsp coarse black pepper
- Salt to taste
METHOD
- First, boil a large pot of water and season to taste with salt.
- Cut the guanciale in cubes about ¼ inch size. Place the guanciale in a large sauté pan and at medium heat cook until slightly crisp. Add the pepper and toast for a few seconds.
- Remove the guanciale from the pan leaving all the rendered fat in it (some can be removed, but most of it is needed for the pasta).
- In a bowl, mix the yolks with the cheese, and if needed, add a little pasta water to thin it down.
- Cook the pasta to your desired doneness. Reserve some of the cooking water, strain the noodles, and place in the sauté pan. Turn the heat to med-low, and add the cheese mixture and most of the guanciale. Toss vigorously and be careful not to cook the egg. You should have a creamy consistency.
- Serve immediately, and top with the remaining guanciale and more pepper if desired.