#carbonara#guanciale#curd cheese#pasta#Chef Jack Ovens
A traditional Italian pasta dish featuring crispy guanciale, creamy egg yolk and cheese sauce, and freshly cracked black pepper for a rich and satisfying meal.
Ingredients extracted via AI
guancialecurd cheeseegg yolkpastablack pepper
Procedure generated via AI
Cut the guanciale into thin strips, remove the rind, then chop into small to medium pieces.
Grate the cheese into a bowl.
Add the egg yolks and whisk until fully combined.
Cook the pasta according to the package instructions.
Over medium heat, sauté the guanciale in a cold pan for about 4 to 5 minutes until golden and the fat has rendered.
Add the drained pasta to the pan with the guanciale and toss well to coat the pasta in the rendered fat.
Quickly mix the egg and cheese mixture into the pasta, stirring constantly to prevent the eggs from scrambling.
Gradually add a little of the reserved pasta water until the sauce reaches a creamy consistency.
Serve in bowls topped with extra guanciale, additional cheese, and freshly ground black pepper.