Penne Carbonara

Pasta Carbonara is one of those famous international dishes that is appreciated and recognised world wide. Yet it polarizes and is subject to many a debate.

The Romans themselves can't agree as to which ingredients and methods are acceptable.

Thanks to Carbonara I've learnt that Italian cars actually drive themselves as my Roman taxi driver detailed me the ONLY acceptable recipe ( HIS of course ) whilst using both his hands to emphasise his teachings. I believe he never touched the steering wheel from the airport to my hotel.

Here is our take on the subject:

dice 300gr  thickly cut guanciale and heat it in the pan. We want the fat to melt and the meat to crisp

stay hydrated with a couple of premium Belgian beers:

whisk together the cheese, we went for a Pecorino Romano and Parmigiano mix ( respectively 180 gr and 100 gr ), and 5 egg yolks. We also added a clove of finely chopped garlic.

then incorporate part of the melted guanciale fat into this mix.

emulsify this mix with some of the hot pasta cooking water.

return cheese-egg mix and pasta to the pan and stirr them on low heat so the egg yolk doesn't set.

serve with a good Italian wine. Here a Nero D'Avola.

The use of garlic, Parmigiano and the fact of mixing melted guanciale fat directly into the egg and cheese are unconventional and would raise a few Italian eyebrows. Yet this method stems from dozens of experimentations and yelds excellent results.

Enjoy 😋