guanciale

Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.

Simple Carbonara

Tbsp. kosher salt,

guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon

Parmesan

eggs

black pepper

Tbsp. olive oil

lb. spaghetti, bucatini,

Bon Appétit

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).

Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Pasta alla Gricia

olive oil

guanciale (salt-cured pork jowl),

rigatoni

Kosher salt

black pepper, preferably ground with a mortar and pestle

Pecorino

Heat oil in a large skillet over medium-low. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 ½ cups pasta cooking liquid.

Add ¾ cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).

Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe. 

The Silkiest Carbonara

guanciale (salt-cured pork jowl)

At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish. Her yolk-heavy recipe is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. The tricks? She omits most of the egg whites; their water thins the sauce. Too much cheese overthickens it, so she gradually adds Pecorino while tossing the pasta until she hits the right consistency (the sauce should be loose enough to drag the pasta through). Lynch was right: It's a pasta worth mastering. This is part of BA's Best, a collection of our essential recipes.

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Divide among bowls. Garnish with Pecorino.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

Michael White's Pea Pansotti

unsalted butter

garlic clove, finely chopped

dry white wine

peas

ricotta

basil

Basic Pasta Dough

pork

heavy cream

Scallions, thinly sliced (for serving)

Melt butter in a small skillet over medium heat. Once butter is foaming, add onion and garlic and cook, stirring occasionally, until translucent, about 8 minutes. Add wine and cook, stirring occasionally, until liquid is almost completely evaporated, about 2 minutes. Let cool slightly, then transfer to a food processor.

Cook peas in a small pot of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry. Add peas to food processor and process until smooth. Transfer mixture to a medium bowl and, using a fork, whisk in egg yolk, ricotta, Parmesan, and basil; season with salt and pepper. Transfer to a pastry bag fitted with a medium round tip or a heavy-duty resealable plastic bag (snip a corner open just before piping).

Lay out pasta on work surface and cut into 2" squares; you should have 60. Pipe about 1-teaspoonful of filling (about the size of a dime) onto each square, then fold over each square to make a triangle, pressing edges firmly to seal (work from around filling outward to press out air). Pinch corners of the long side of each triangle together to form a shape that will look something like a Pope’s hat. Transfer to parchment-lined rimmed baking sheets and cover with damp paper towels.

Heat oil in a medium skillet over medium-low. Cook guanciale, stirring occasionally, until fat is translucent, about 5 minutes.

Meanwhile, cook pansotti in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain.

Cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.

Whisk egg yolks and cream in a medium bowl; season with pepper. Remove skillet with guanciale from heat and, stirring constantly to prevent egg from scrambling, add egg yolk mixture. Immediately add pasta, peas, and Parmesan and toss to combine and coat pasta with sauce. Serve pasta topped with scallions.

<p>Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original and it has been proudly protected by the Italian city of Amatrice with a designation of origin.</p>

Amatriciana

(14 oz) spaghetti

(3.5 oz) guanciale di Amatrice

(5 tbsp) pecorino Amatriciano, finely grated

(12.3 oz) San Marzano tomatoes, diced

ml (1/4 cup) dry white wine

peperoncino (chili pepper)

salt and pepper,

Like most traditional Italian dishes, <a href="https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara">pasta alla carbonara</a>, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water — a prized Italian secret — help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes. 

Artichoke Carbonara

salt and black pepper

spaghetti

extra-virgin olive oil,

egg yolks,

Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. 

While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside. 

Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.

Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.

Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale. 

While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.

Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.

Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

You won't need to fill your shopping trolley to create this quick and easy recipe. Take the stress out of a last-minute home-cooked meal with this tasty pasta.

Bucatini all'amatriciana

guanciale (Italian cured pork cheek)

11/2 tsp dried chilli flakes

garlic cloves, finely chopped

Ardmona Rich & Thick Classic tomatoes

bucatini

pecorino,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

<p>This recipe is adapted from the recipe card Luciano Monosilio gives in his restaurant Luciano - Cucina Italiana with each order of carbonara. Still, it is also based on our in-house research. Luciano's carbonara is made with a mixture of pecorino Romano and Grana Padano, which is added to reduce the overall saltiness of the dish. The sauce is thickened in a bain-marie, so the eggs are cooked but not scrambled, and the sauce is thick and creamy.&nbsp;</p>

Luciano Monosilio’s Carbonara - Carbonara by Rome’s Carbonara King

(9.9 oz) spaghetti

guanciale, cured for at least 4 months

(1.05 oz) (2 tbsp) Grana Padano

(0.7 oz) (4 tsp) pecorino Romano

(1/2 tsp) pepper,

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

Orecchiette Carbonara with Charred Brussels Sprouts

½ lb. brussels sprouts, trimmed, leaves

fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta

unsalted

Heat 1 Tbsp. oil in a large skillet over high heat. Working in batches, add brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat remaining 1 Tbsp. oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add ½ cup pasta cooking liquid to keep pepper from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

This is a recipe you don't want to miss. This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork. Add this to your meal plan this week! 

Authentic Italian Amatriciana Sauce (Sugo All'amatriciana)

28 oz can chopped tomatoes

oz guanciale, pancetta,

lb (454 grams) spaghetti ot bucatini pasta

(8 oz) Pecorino Romano Cheese

Salt and Pepper to taste

red pepper flakes (optional)

Cut the guanciale, pancetta or bacon into chunks less than one-half inch thick.

Heat a large pan over a high heat. Add guanciale/pancetta or bacon pieces and red chili flakes (if using), and stir fry until all the fat has been rendered out and the meat is very crisp. Scrape bottom of pan often to prevent from sticking. 

Add the canned tomatoes to the pan. Stir everything through then reduce heat to low and simmer for a few minutes.

Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain pasta and add to skillet with sauce.

Place the drained pasta on top of the sauce. Add half of the cheese and stir the pasta with the cheese without mixing with the sauce, yet. Add pasta water and stir to combine the sauce and pasta. Add the rest of the cheese. 

To serve, portion out the pasta into serving bowls, top with plenty of freshly grated pecorino cheese. 

My wife and I spent a month in Italy over the summer and I ate sugo all’ Amatriciana 2-3 times a week while we explored central Italy. I was sad to come home thinking I would have to wait till next summer when we returned to Italy till I could enjoy one of my favorite meals.  I then discovered you and all your delicious recipes and it took me back to all those authentic family restaurants we visited during our travels. Thank you and your Nona’s for sharing a little bit of Italy with those of us that wish we were still in Italy and were a little bit Italian.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Pasta With Ramp Pesto and Guanciale

ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced

unsalted roasted pistachios, divided

Parmesan,

paccheri

unsalted butter, room temperature, cut into pieces

Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10–15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.

Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.

Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.

Purée ramp greens, ramp bulbs, half of pistachios, and remaining ⅔ cup oil in a food processor until very finely chopped. Add ½ cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.

Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving ½ cup pasta water.

Mix pesto, ¼ cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.

Divide pasta among bowls. Top with more Parmesan and remaining pistachios.

Do Ahead: Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.

Spaghetti all'amatriciana, scopri come fare questo primo piatto in casa! La ricetta dell'amatriciana originale, con tutti i segreti e consigli.

Spaghetti all'Amatriciana

Spaghetti 320 g

Pomodori pelati 400 g

Guanciale (di Amatrice) 150 g

Pecorino romano (DOP, da grattugiare) 75 g

Vino bianco 50 g

Olio extravergine d'oliva q.b.

Sale fino q.b.

Peperoncino fresco 1

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2022/04/4g3gd8/4g3gd8.mp4

Piatto simbolo della cucina romana e laziale: amatriciana, la sola unica e inimitabile!

La ricetta degli spaghetti alla carbonara è tipica romana, apprezzata e replicata in tutto il mondo! Scopri come fare la carbonara perfetta!

Spaghetti alla Carbonara

Guanciale 150 g

Tuorli (di uova medie) 6

Pecorino romano 50 g

Pepe nero q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2022/03/i4glzn/i4glzn.mp4

La pasta in zuppa di ceci, alloro e aglio rosso è un primo succulento e invitante, ideale per riscaldarsi durante le fredde giornate autunnali.

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Top 17 guanciale recipes from across the web

The most viewed guanciale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Carbonara

Pasta alla Gricia

The Silkiest Carbonara

Michael White's Pea Pansotti

Amatriciana

Artichoke Carbonara

Bucatini all'amatriciana

Luciano Monosilio’s Carbonara - Car...

Orecchiette Carbonara with Charred ...

Authentic Italian Amatriciana Sauce...

Pasta With Ramp Pesto and Guanciale

Spaghetti all'Amatriciana

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Pasta in zuppa di ceci, alloro e ag...

Pork belly, guanciale and porcini p...

Onion And Guanciale Focaccia

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The most viewed guanciale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine