Citarella Carbonara
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Guanciale is sometimes called “Roman Bacon” and is used in Rome’s most famous pasta dishes – like Carbonara. You’ll love the rich, salty complexity it adds to the velvety-smooth egg and cheese sauce. Garnishing with caviar completes one of the most perfect pasta dishes there is!
Ingredients
- 1 lb. Citarella spaghetti
- 1 Tbsp olive oil
- ¼ lb. guanciale, diced
- ½ cup grated parmigiano
- ½ cup grated pecorino
- 2 eggs + 2 yolks
- Salt and pepper, to taste
- 2 oz Citarella caviar, optional
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until just al dente. Reserve 1 cup of pasta water.
- Meanwhile, in a large sauté pan add olive oil and guanciale. Cook until fat renders and pork is beginning to turn golden brown.
- In a large mixing bowl whisk eggs with grated cheeses.
- Add pasta to skillet with guanciale with a splash of pasta water. Turn off heat and add cheese and egg mixture. Stir vigorously until cheese and eggs have created and velvety coating on pasta. Season liberally with black pepper.
- Divide among serving bowls and garnish with caviar!
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