Spice up your life with this peppery take on classic Carbonara! But then cool it down when you pair this pasta with crisp and refreshing glass of Ruffino Pinot Grigio. Our partner, chef Devan Rajkumar, used perfectly cooked al-dente Barilla fettucine as the base for this classic and mouthwatering twist on Carbonara. Serve it at your next dinner party and prepare to be crowned the next gourmet chef of your friend circle.
Ingredients 2 Number of Servings
150g Barilla® Fettuccine
2 oz. guanciale, sliced into lardons (matchsticks)
3 egg yolks
2 oz Parmesan, grated
2 oz Saputo Mini Friulano, grated
½ tsp kosher salt
1 tsp chili flakes
1 tsp guanciale fat
¼ cup pasta water
1 tsp parsley, finely minced
Add guanciale to a large pan on low-medium heat, cook until golden brown. Remove excess fat from the pan.
Meanwhile, bring a large pot of salted water to a boil, add Barilla Fettucine, and cook until nearly al dente. Once the pasta is cooked strain the pasta and reserve a ¼ cup of pasta water.
Add strained pasta to the pan once the guanciale is perfectly golden brown.
- Turn the heat off and add the cheeses and some of the pasta water 1-2 tbsp at a time. Then add 1 tsp of guanciale fat.
Toss gently while adding chili flakes and seasoning with salt.
Add egg yolks when the pan cools down a little bit to avoid overcooking eggs.
Keep tossing to build a nice consistency to the sauce. Plate and garnish with parsley.