Guanciale Carbonara

Guanciale Pasta Carbonara

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Guanciale Pasta Carbonara

Makes 4 Servings
wine WINE PAIRING
Chardonnay

Take carbonara to new heights with intensely flavorful guanciale (cured pork jowl) instead of bacon. This version is creamy, cheesy, very lemony and porky.

Guanciale Pasta Carbonara
INGREDIENTS
  • 1/4 lb Guanciale, diced
  • 8.8oz Dry Tagliatelle
  • 2 Eggs
  • 1 cup of minced Fresh Italian Parsley
  • 1 cup finely grated (microplaned) Parmigiano Reggiano Cheese
  • Red Chile Flakes to Taste
  • Zest of ½ Lemon
  • 1 ½ tbsp Lemon Juice
  • 1 tsp Meyer Lemon Olive Oil
  • 1 tbsp Kosher Salt (for the pasta water)
  • Cracked Black Pepper to Taste

DIRECTIONS

1

Render the fat out of the guanciale in a cast iron skillet. Start at medium high heat, then when the skillet gets hot reduce the heat to medium low. When the guanciale is rendered, but not yet crispy, remove & reserve half. Leave the rest in the skillet until it crisps, then move it to a paper towel to drain.
2

Bring a pot of water to a rolling boil. Add the tablespoon of kosher salt.
3

In a large bowl, beat together the eggs. Add the parmigiano reggiano cheese, lemon zest, uncrisped guanciale, meyer lemon olive oil, red chile flakes , lemon juice, black pepper and parsley.
4

Add the pasta to the boiling water. Cook until al dente.
5

Strain the pasta out of the water, then add it to the bowl with the egg & cheese mixture. Add 1 tbsp of the pasta cooking water, then stir to combine.
6

Taste and add additional salt and pepper if necessary.
7

Plate the pasta, then top it with parmesan cheese and the crisped guanciale bits.

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