Our pasta carbonara is a tribute to pure craftsmanship: creamy, velvety sauce with crispy guanciale, carefully prepared from Menapii pigs. Finished with a hint of black pepper and freshly grated Parmesan cheese, this classic dish offers a refined taste experience that combines tradition and quality.
Ingredients
Ingredients
500g pasta
250g Guanciale
4 eggs
200g Parmesan
Salt & pepper
Recipe
For 4 persons
Our pasta carbonara is a tribute to pure craftsmanship: creamy, velvety sauce with crispy guanciale, carefully prepared from Menapii pigs. Finished with a hint of black pepper and freshly grated Parmesan cheese, this classic dish offers a refined taste experience that combines tradition and quality.
Preparation:
Bring a large pot of water to a boil. Add a pinch of salt.
Cut the Guanciale into cubes or strips (approx. 1 cm).
Fry the Guanciale over medium heat until crispy. (approximately 5 to 7 minutes) There is no need to add extra fat.
Cook the pasta al dente, reserving a cup of the cooking water.
Meanwhile, beat the egg yolks and mix with the Parmesan cheese. Season with black pepper.
Mix the pasta with the Guanciale and add a dash of cooking water.
Remove from heat and add the egg and Parmesan mixture.
