Pasta Carbonara

This dish is so wonderful!! So glad I found guanciale check bacon at the farmers market!

2 large eggs and 2 large yolks, room temperature
1 1/3 packed cup grated pecorino Romano, plus additional for serving
1 1/3 packed cupgrated Parmesan
Coarsely ground black pepper
4 oz of slab guanciale, pancetta or bacon, sliced 1/4 inch thick
12 oz spaghetti

Cook pasta according to package.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

In a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

 Just before pasta is ready, reheat guanciale in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute. Remove from heat.

Stir in cheese mixtures into the skillet, adding some reserved pasta water if needed for creaminess, stir.

Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Serves 4.

Pasta Carbonara with Asparagus

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This is my version of the famous pasta dish! I added asparagus and used lots of cheese to make this is a very indulgent dish.

Ingredients:
Fine sea salt
7 oz thick-sliced guanciale, flat pancetta or bacon
3 large egg yolks
1 c freshly grated pecorino cheese
3/4 c freshly grated Grana Padano
Freshly ground black pepper
1 lb asparagus, thinly sliced
1 lb spaghetti

Bring a large pot of salted water to a boil. Meanwhile, cut guanciale into ¼-inch batons.

In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and generous pinch salt and pepper.

In a 12 inch skillet, combine guanciale and asparagus cook over medium heat, stirring frequently, until browned, about 15 minutes.

About halfway through pancetta cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid. Add pasta to guanciale and asparagus; toss to combine. Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.

Serves 4 – 6.

Pasta Carbonara

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This recipe is basically bacon and eggs with pasta – the perfect comfort food. If you can’t fine guanciale, you can use pancetta. This dish is very rich, but oh so wonderful.

Fine sea salt
7 oz guanciale, cut into 1/4 inch dice
3 large egg yolks
1 cup freshly grated pecorino
3/4 cup freshly grated Grana Padano or parmigiano
Freshly ground black pepper
2 TBSP olive oil
1 lb spaghetti or whatever pasta you have on hand

Bring a large pot of salted water to a boil over high heat.

In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and pepper.

In a 12 inch skillet, combine guanciale and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.

About halfway through guanciale cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, using a slotted spoon, add the pasta to guanciale and toss to combine. Remove from heat and Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.

4 – 6 servings.
12 WW PP per serving.