Classic Carbonara with Guanciale
Classic Italian Carbonara is one of the most simplistic but still fantastic Italian dishes. Salty pecorino Romano combines with guanciale (cured pork jowl), in this famous Italian pasta.
Ingredients
- 12 Ounces Pasta
- 4 Eggs
- ½ teaspoon Black Pepper
- 8 Ounces Guanciale
- 4 Ounces Pecorino Romano Plus additional for topping
Instructions
- Shred the cheese, and dice the guanciale. If you are making the smoky carbonara, you will can to cold smoke the guanciale for a couple hours prior to dicing.
- In a medium sized bowl, beat together the eggs, shredded pecorino Romano, and black pepper.
- Heat a large pan over, medium high heat. Add the diced pork jowl and cook until crispy and browned, then turn off the heat.
- Bring a pot of salted water to a boil, and cook the noodles, per package instructions, until a dente.
- Drain the pasta well and add the pasta to the pan with the guanciale. Turn on the stove to medium heat, and mix the pasta well to combine in the fat from the cured pork. Once the pan begins to sizzle, turn off the heat.
- Wait a couple minutes (or up to 5 if you are using a heavy bottomed pan like cast iron) then stir in the egg-cheese mixture. Mix well to combine.
- Serve the pasta warm and top with additional pecorino Romano and black pepper, if desired.
Nutrition
Calories: 738kcalCarbohydrates: 64gProtein: 26gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 224mgSodium: 602mgPotassium: 266mgFiber: 3gSugar: 3gVitamin A: 298IUCalcium: 194mgIron: 2mg
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