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.