Paccherini carbonara

INGREDIENTS

  • 8 fresh medium-large egg yolks (no egg whites)
  • 140 oz of Meliora Paccherini (1,75 cups)
  • 8 oz of guanciale (Italian jowl bacon) or pancetta (pork belly bacon) (1/3 cup)
  • 2 cups freshly grated Pecorino Romano cheese
  • Freshly ground black pepper
  • 4 tbsp sea salt
  • Olive oil
  • extra virgin olive oil
  • 1-2 cloves of garlic

METHOD

15 MIN

2 PERSON

  1. Bring water to the boil, add salt and then Meliora Paccherini. Wait 10/12 minutes. When the pasta is perfect, scoop out about 1 cup of cooking water.
  2. While the pasta is cooking, heat a large frying pan over medium flame with a drizzle of extra virgin olive oil.
  3. Add thin-sliced guanciale (Italian jowl bacon) or pancetta (pork belly bacon) and sauté for 3 to 4 minutes until crispy.
  4. Whisk 8 fresh medium-large egg yolks (no egg whites) in a bowl, then add the pecorino cheese and pepper and mix well.
  5. Drain the pasta and pour it in the frying pan with the guanciale. Cook for 1 minute.
  6. Remove the frying pan from the heat and pour in the egg mixture. Stir quickly and constantly until it reaches a creamy mixture, add cooking water previously preserved if necessary. Add pepper and a sprinkle of pecorino in the end.
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