Recipes
Fusilli alla Carbonara
No cream allowed.
Ingredients list:
- 200g guanciale (cured pork cheek)
- 50-70g pecorino romano (shaved)
- 4 egg yolks
- Freshly cracked black pepper
- Fusilli Bucati (200g)
Directions:
Difficulty: Medium
Feeds: 2 people
Cooking time: 30 minutes
- Crispy Guanciale: Dice the guanciale into small cubes and cook it slowly over low heat until crispy. Drain the excess fat and set it aside.
- Egg Mixture: In a bowl, whisk together the egg yolks, 2-3 tablespoons of the reserved guanciale fat, shaved pecorino, and a generous amount of black pepper until it forms a paste.
- Cook the Pasta: Boil your fusilli until al dente. Remember to reserve some pasta water before draining!
- Combine: In the guanciale-infused pan, toss in the fusilli and stir to coat it evenly.
- Create the Sauce: Remove the pan from heat. In the egg mixture, add half of the crispy guanciale, 3-4 tablespoons of pasta water, and the cooked pasta. Stir everything together until it emulsifies into a creamy sauce.
- Plate it Up: Serve the carbonara topped with the remaining crispy guanciale, more shaved pecorino, and a few cracks of black pepper for an extra kick.
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