Fettuccine With Guanciale, Egg And Parmesan
serves 2-4
This is a variation on classic Spaghetti Alla Carbonara. The broad fettuccine enhances the silkiness of the egg-y sauce. We love the intense porkiness of guanciale, but pancetta and bacon also work well. The black pepper gives this dish its signature look.
1 pound fettuccine
4 eggs, beaten
1 tablespoon olive oil
3/4 cup freshly grated parmesan
1/2 pound guanciale (or pancetta), diced
prep: 10 minutes
total: 40 minutes
large pot
colander
medium bowl
2 large pasta bowls
large sauté pan
1. Bring a large pot of water and 2 teaspoons salt to a boil. When it boils, add the pasta and cook until al dente. Reserving 1 cup of the pasta water, drain the pasta in a colander.
2. Preheat the oven to 200F, and put your pasta bowls inside to warm. Beat the eggs well in a medium bowl.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the diced guanciale and cook it until it's crispy and has rendered its fat, 8-10 minutes. Remove the pan from the heat.
4. Add the pasta to the pan and toss to coat it with the guanciale and oil. Whisk 1/4 cup of the pasta water into the beaten eggs. Pour the egg mixture over the pasta and toss to evenly distribute the eggs. Season generously with fresh ground black pepper. Serve in the warm bowls.
2. Preheat the oven to 200F, and put your pasta bowls inside to warm. Beat the eggs well in a medium bowl.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the diced guanciale and cook it until it's crispy and has rendered its fat, 8-10 minutes. Remove the pan from the heat.
4. Add the pasta to the pan and toss to coat it with the guanciale and oil. Whisk 1/4 cup of the pasta water into the beaten eggs. Pour the egg mixture over the pasta and toss to evenly distribute the eggs. Season generously with fresh ground black pepper. Serve in the warm bowls.
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