Maccheroni alla carbonara
Recipe by Elisa Zucca
Difficulty
[ricetta_difficolta]
Timings
20 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g Organic Senatore Cappelli Maccheroni
- 6 egg yolks
- 150 g guanciale (cured pork cheek)
- 50 g Pecorino Romano
- Freshly ground black pepper, to taste
PREPARATION
Step 1
Bring a large pot of salted water to a boil for the pasta.
Step 2
Remove the rind from the guanciale and cut it into strips about 1 cm thick.
Step 3
In a non-stick pan, cook the guanciale over medium-high heat for about 10 minutes, until crispy. Remove and set aside.
Once cooked, remove it from the pan and set it aside.
Step 4
Cook the maccheroni in the boiling water until al dente.
Step 5
Meanwhile, place the egg yolks in a bowl. Add Pecorino Romano and black pepper, whisking until you get a smooth, creamy mixture.
Step 6
Drain the pasta directly into the pan with the rendered guanciale fat. Toss briefly, then remove from the heat and add the egg mixture, stirring quickly to create a silky sauce without scrambling the eggs.
Step 7
Add the crispy guanciale, toss once more, and serve immediately with extra Pecorino and freshly ground black pepper on top.
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