This recipe was shared with me by a student visiting the U.S. for school. Her family is in Italy. I asked for a few recipes from home and she gifted me this masterpiece with the promise of a few more to come. I was so excited to try this recipe! I can’t wait to share a few of mine with her.

I did have a little trouble finding the cured pork cheek. Wal-Mart didn’t carry it, but I found it at Publix near the sliced ham in a section of smoked meats near the end of the meat counter. The cheese was in a container in the deli section and came already grated. Because the recipe is for two servings, and the container is 170 grams, one container of the grated cheese could easily support 3 batches. You should have more than enough of the pork cheek to do three batches as well.

You could use bacon for this but the flavor will be slightly different. I wanted to do exactly what the recipe called for at first if possible. I’m so glad I did. It turned out spectacular! I was surprised at how long after eating this dish for lunch that it stayed with me and kept me full. I worked two full hours before I even thought about a snack. That is pretty good for a pasta dish if you ask me! The fat from the eggs and pork cheek really worked well to keep me satisfied for a while. I will definitely be making this one again.

***The recipe should say one whole egg and two yolks***

I’ll fix it as soon as I can lol

Authentic Pasta alla Carbonara

This recipe was given to me by an Italian girl visiting here as an exchange student. I have not changed it from the way she gave it to me. The dish is creamy, peppery, and so satisfying.

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Course Main Course

Cuisine Italian

Servings 2 people

Equipment

• 1 small food scale to measure grams
• 1 pot for boiling pasta
• 1 skillet for rendering fat
• small bowl, spoons and a knife for slicing

Ingredients

  

• 200 g spaghetti or rigatoni
• 100 g guanciale (cured pork cheek)
• 2 egg yolks + 1 whole egg
• 50 g Pecorino Romano cheese, grated
• Freshly ground black pepper
• Salt for pasta water

Instructions

 

• Bring a large pot of water to a boil. Add salt, put less than usual
• Prepare the guanciale:
• Cut the guanciale into small strips
• Place it into a cold pan then turn the stove on- heat medium-low
• Let it slowly render its fat until it is golden and crispy
• Remove from the heat but keep the fat in the pan
• Cook the pasta
• Cook the pasta ale dente:
• Reserve one cup of pasta water before draining
• Make the egg-cheese mix:
• In a bowl mix the egg yolks + whole egg wives the grated Pecorino Romano cheese
• Add a generous amount of black pepper
• Stir until you get a creamy, thick mixture
• Combine everything:
• Add the not pasta directly into the pan with the guanciale (Heat off or very low)
• Stir well to coat the pasta in the guanciale fat
• Wait 30 seconds, then pour in the egg-cheese mixture
• Stir quickly and constantly (off the heat) to create a creamy sauce. If it is too thick, add a bit reserved pasta water with a spoon

Keyword Pasta alla Carbonara