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Pasta Carbonara


· 1 large egg and 2 large yolks, room temperature

· 1 ounce grated pecorino Romano, plus additional for serving

· 1 ounce grated Parmesan

· 1 tablespoon olive oil

· 3 ½ ounces of slab guanciale, pancetta or bacon, diced small

· 12 ounces pasta

· Salt & Pepper to taste


1. Place a large pot of water over high heat and bring to a boil. Add salt. Fill a large bowl with hot water for mixing and set aside.

2. In a mixing bowl, whisk together the eggs, yolks, pecorino and Parmesan. Season with a pinch of salt and pepper.

3. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

5. Empty mixing bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.