Carbonara with Auricchio and Guanciale Crackling
Our spin on a classic carbonara with guanciale and Sharp Auricchio
Ingredients
Method
- Cook pasta according to package directions. Brown Guanciale over medium heat in a large saute pan, until crispy. Remove with slotted spoon and drain on paper towel, reserving leftover oil.
- Meanwhile, mix the egg yolks with a little sparkling water, plenty of black pepper and the grated Auricchio.
- Add pasta to hot oil in pan, coat in oil, remove pan from stove, add the egg-yolk mixture stirring it in vigorously.
- Serve immediately with crispy Guanciale and more grated sharp Provolone to taste.
