@chefgenevieve: Pasta Carbonara #italianfood #guanciale #carbonara #DinnerIdeas #pastacarbonara Serves 3-4 Ingredients: 12 oz spaghetti 6 egg yolks 1 cup fresh grated pecorino (plus more for garnish) 8oz guanciale or panchetta Fresh cracked black pepper Directions: Add egg yolks to a bowl with one cup grated pecorino and fresh grated black pepper. Whisk together until a paste has formed. Set aside. Slice guancialle (you could find this at your local butcher shop or Italian Deli or sub for panchetta) remove the outer rind and cut into small pieces. Add pasta too heavily salted boiling water and cook one minute under Al Dente. (Reserve one cup pasta water) Add your guanciale to a cold pan, turn on the heat to low then cook until the fat has rendered out and the pork is crispy. Strain out the fat and reserve. Slowly drizzle reserved pasta water into your egg and cheese mixture while whisking (to prevent the eggs from scrambling). Add 2 Tbsp of your strained fat back to the pan OFF the heat along with your spaghetti and half of your guanciale. Pour in your egg and cheese mixture and toss to coat. Plate, then top with more fresh cracked pepper, fresh grated pecorino and the rest of your guanciale. Finish with a drizzle of the pan sauce. Enjoy!

Chef Genevieve LaMonaca

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Region: US

Wednesday 21 June 2023 22:35:25 GMT