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Carbonara with guanciale
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In the world of Italian cuisine, pasta Carbonara is not just a dish, but a true classic that transports us to the heart of Rome. What makes this dish unique? Of course, it's guanciale — dried pork cheek, which gives it a unique flavour. Forget about cream: only egg yolks and Pecorino Romano cheese are used here to create a creamy sauce without milk. Thanks to a special cooking technique, the pasta is covered with a silky sauce — a real treat for gourmets.
Variations
If guanciale is hard to find, don't worry! You can replace it with pancetta or bacon, which are readily available. If you don't have Pecorino Romano on hand, Parmesan or a 50/50 mixture of the two will work. Don't forget the spaghetti or rigatoni — they are the traditional choices for this dish.
Secrets of tenderness and taste
The egg yolks and cheese should be mixed until a smooth paste is formed, before they are added to the pasta. Removing the pan from the heat before adding the egg mixture will prevent the yolks from turning into an omelette. Add the starch water gradually to achieve the perfect consistency for the sauce.
Tips on ingredients
If you want a richer flavour, guanciale is the perfect choice because of its unique curing process. Pecorino Romano is a cheese with a strong sheep's milk aroma and a piquant flavour. Use only the freshest eggs — this will enrich the flavour of the dish. You can find guanciale in specialised Italian shops in Ukraine — give it a try, it's worth it.
Small culinary nuances
Guanciale should be fried over low heat so that the fat melts slowly. The pasta should be hot when mixed with the sauce. Don't be tempted to add garlic — it's not part of this classic recipe. And don't forget freshly ground black pepper for the final touch.
Ingredients for the recipe
Ingredients
La Pasta Spaghetti Pasta 400g
400 g
Fiorucci Guanciale Pork Cheek
200 g
Yasensvit Real Giants Chicken Eggs С0 10pcs
4 egg yolks
Sepi Pecorino Romano DOP Cheese 47% 150g
100 g
Kotanyi Black Pepper Pea 36g
1 tsp
Pripravka Himalayan Pink Salt 200g
1 tsp
Preparation steps
01
Preparing the guanciale — Cut the guanciale into strips 0.5 cm thick. Place the meat in a cold frying pan, turn on medium heat and fry until golden brown so that the fat melts. ⏱ 8 min. Guide: The guanciale should become crispy, and the fat should be transparent and amber in colour.
02
Cooking the pasta — Bring salted water to a boil in a large saucepan. Cook the spaghetti until al dente (1-2 minutes less than indicated on the package). Reserve 200 ml of the cooking water. ⏱ 10 min. Guide: The pasta should be firm in the centre when bitten.
03
Preparing the egg mix — Lightly whip the egg yolks with a fork in a bowl. Add the grated Pecorino Romano and half of the black pepper, mix until smooth and thick. ⏱ 3 min. Guide: The mixture should be smooth, creamy and light yellow in colour.
04
Combining the ingredients — Remove the pan with the guanciale from the heat. Add the drained hot pasta to the pan and stir. Pour in the egg mixture and stir quickly, adding 2 tablespoons of the pasta water at a time until the desired consistency is achieved. ⏱ 4 min. Guideline: The sauce should cover the pasta with a silky, glossy film and not spread.
05
Tip⏱ Serve immediately, sprinkled with additional Pecorino Romano and freshly ground black pepper. Carbonara cannot wait — it should be eaten immediately after cooking, while the sauce is still creamy.
Where to order ingredients
Select the required ingredients in one of the stores
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