Pasta alla Carbonara

Pasta alla Carbonara


  •    50g  white rice noodle with chia
  •    1/2 cup diced slab guanciale, pancetta, or bacon
  •    1 egg yolk
  •    ⅓ cup grated parmesan cheese
  •    ⅓ cup grated pecorino cheese
  •    1 tbsp olive oil
  •    Ground black pepper and salt to taste.


  1. In a mixing bowl, whisk the egg yolk, parmesan and pecorino together and set aside.
  2. Cook the pasta in boiling salted water for about 7 minutes or until al dente. Stir often to prevent the noodles from sticking. Reserve one cup of salted pasta water. Drain, cover with cold water, and drain.
  3. In a frying pan, heat oil over medium heat and add the pork. Sauté until the fat has rendered, crispy but not hard. Remove from heat and set aside.
  4. Add pasta to a heated serving bowl with the guanciale or bacon. Add the cheese mixture, and stir in the cup of reserved pasta water if needed for creaminess. Serve immediately, and sprinkle with a bit of additional pecorino and black pepper.
  5. Enjoy!

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