Homemade food from scratch isn’t hard, it just requires a little more time but the flavor that comes from it is far superior to anything you will buy at the store.

This pasta carbonara is made with homemade pasta and an incredibly easy to make creamy sauce that makes for the perfect easy to make weeknight or entertaining dinner.

Ingredients for this recipe:

• 1 tablespoon olive oil
• 8 ounces medium diced guanciale
• 5 egg yolks
• ½ cup packed pecorino romano + more for garnish
• 12 ounces uncooked homemade spaghetti or 1 pound dried
• sea salt and fresh cracked pepper to taste

Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Procedures:

1. Add olive oil to a large frying pan over medium heat.
2. Next, add in the guanciale and cook for 5 to 6 minutes or until crisp and browned. Keep warm.
3. In a large bowl whisk together the egg yolks, Romano cheese and cracked pepper until combined.
4. Temper the eggs by whisking in ½ of the hot rendered guanciale fat from the pan until combined.
5. Next, add in the homemade pasta to a large pot of boiling salted water and cook for 2 minutes.
6. While the pasta is cooking take ¼ cup of the hot boiling pasta water and whisk it into the egg mixture further bringing it into safe temperatures.
7. Drain the pasta and add it to the bowl with the egg and cheese mixture along with the crisp cooked guanciale and toss until completely coated.
8. Serve in a large pasta bowl and garnish with more Romano cheese and cracked pepper.

CHEF NOTES:

• Guanciale is cured pig jowls (cheeks) that often has spices and herbs incorporated.
• When making pasta carbonara make sure to only use the egg yolk!
• REHEATING PASTA CARBONARA: To reheat this pasta, add ½ to ¾ cup of boiling chicken stock to a bowl along with this pasta and toss until hot. You can return to the stove to further heat. If you want, you can also microwave until hot.
• STORING AND FREEZING: Pasta carbonara will store in the refrigerator covered in plastic for up to 2 days, it will not freeze well, and I advise against it.

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