Guanciale All the Rage
Classic Pasta Carbonara with Crispy Guanciale and Creamy Egg-Pecorino Sauce
30 minutes
Serves 4
DinnerItalianVegetarianNut-freeShellfish-freeSoy-free
Herb's take
We’re headed straight to Rome for this one, where the only cream in carbonara comes from science. This dish is a lesson in emulsion, patience, and the magic of pork jowl.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil and add the kosher salt. Cook pasta until just shy of al dente, about 1-2 minutes less than package instructions.
- 02While pasta cooks, place guanciale in a large, cold skillet. Set over medium heat and cook, stirring occasionally, until the fat renders and the guanciale is golden and crisp, about 7-8 minutes. Transfer guanciale to a plate, reserving rendered fat in the pan.
- 03In a mixing bowl, whisk together eggs, yolks, Pecorino Romano, and black pepper until smooth and thick.
- 04When pasta is nearly done, scoop out 1 cup of pasta cooking water and set aside. Drain the pasta.
- 05Add drained pasta to the skillet with reserved guanciale fat (off the heat), tossing to coat. Let cool for 1 minute.
- 06Pour the egg and cheese mixture over the pasta, tossing rapidly. Gradually drizzle in pasta water, a few tablespoons at a time, until the sauce is glossy and clings to the noodles.
- 07Add the crispy guanciale back to the pan and toss to combine.
- 08Serve immediately, showered with extra Pecorino Romano and more cracked black pepper if desired.
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