Description
A rustic, comforting dish that combines salty cured pork, creamy cheese, and starchy pasta water for a luxuriously saucy finish.
Ingredients
Scale
- 12 oz (340 g) dried spaghetti or bucatini
- 4 oz (115 g) diced guanciale or pancetta
- 1 small finely chopped onion
- 1 clove garlic
- 1 tbsp tomato paste
- 1/2 cup (120 ml) heavy cream or 1 egg yolk
- 3/4 cup (75 g) grated Pecorino Romano
Instructions
- Boil pasta in heavily salted water for 7–9 minutes until slightly under al dente, then reserve 1 cup of pasta water.
- Render the pork in a skillet over medium heat for 6–8 minutes until crisp.
- Stir in the onion and garlic for 2–3 minutes.
- Add tomato paste and a splash of wine to deglaze the skillet.
- Turn off the heat, add cream or tempered yolk, and 1/2 cup of reserved pasta water.
- Gently toss the drained pasta in the skillet, finishing with Pecorino and black pepper.
Notes
Use starchy hot pasta water to emulsify the sauce; add it a little at a time until the texture is glossy. For a lighter touch, omit the cream and use an egg yolk.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg