Fettuccine Carbonara with Guanciale
An extraordinary Italian classic, Fettuccine Carbonara with Guanciale combines silky pasta with rich, savoury cured pork, Parmigiano and egg for an irresistibly creamy sauce—no cream required. Here, we are using Italian Guanciale which is richer, fattier and more deeply savoury than bacon. Made from cured pork cheek, it renders beautifully, becoming crisp and golden while adding incredible flavour to a classic carbonara.
Fettuccine Carbonara with Guanciale
300 g Summerhill’s Own Fettuccine
210 g Summerhill’s Own Guanciale, cubed
⅓ cup chunk of Parmigiano Reggiano, finely grated (see note below)
3 egg yolks
Freshly ground black pepper
In large pasta pot, bring 12 cups water to boil and add 1 tablespoon salt—the pasta water should taste salty, like the sea—cook fettuccine to al dente stage. Reserve 1 cup pasta water, then drain.
In medium bowl, mix egg yolks and Parmigiano Reggiano until thick paste forms. Set aside.
In a skillet over medium heat, cook guanciale about 5 minutes, until fat renders and edges are golden but still soft. Add pasta to skillet, add splash pasta water, and toss with rendered guanciale and fat. Remove from heat.
To same skillet, add egg and cheese mixture, tossing and stirring quickly to create a silky sauce, loosening with more pasta water as needed. Finish with black pepper and extra Parmigiano. Serve immediately.
Note: It is always best to begin with a chunk of Parmigiano Reggiano, rather than buying it already grated. To finely grate, use the smallest setting on a box grater or microplane. However, Summerhill also sells it freshly grated.
