Carbonara

    [[ recipeID=recipe-2mmc9oly1, title=Carbonara ]]

    Carbonara

    A dish born of simplicity, where bronze cut, slow dried Cucina Cipoletti Mezze Maniche pasta meets pasture raised eggs, freshly cracked black pepper, and the quiet depth of aged Pecorino. Finished with a generous drizzle of our Extra Virgin Sicilian olive oil and a touch of organic IGP Sicilian sea salt, it is proof that when the ingredients are honest, the flavor speaks for itself.

    Servings: 4

    Ingredients

    Instructions

    Ingredients

    • 1 lb Box Cucina Cipoletti Mezze Maniche
    • 2 tbsp Cucina Cipoletti Extra Virgin Olive Oil
    • 4 oz Guanciale or Pancetta, Diced
    • 3 Large Pasture-Raised Eggs
    • 1 Cup 1 Finely Grated Pecorino Romano
    • Freshly Cracked Black Pepper
    • Cucina Cipoletti Organic IGP Sicilian Sea Salt

    Instructions

    1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water before draining.
    2. In a large skillet over medium heat, warm the olive oil and add the guanciale. Cook slowly until the fat renders and the edges are crisp, about 6 to 8 minutes. Remove from heat.
    3. In a bowl, whisk together egg yokes, grated Pecorino, and a generous amount of freshly cracked black pepper until smooth.
    4. Add the hot drained pasta directly to the skillet with the guanciale. Toss to coat in the rendered fat.
    5. Remove the pan from heat. Slowly pour in the egg and cheese mixture, tossing continuously so the residual heat gently emulsifies the sauce without scrambling the eggs. Add reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and silky.
    6. Finish with a final drizzle of EVOO and a pinch of sea salt.
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