The 7th Commandment – Add a hefty amount of black pepper. Toasted and freshly grated is best, but you want the heat to balance the fat. But think of all of these commandments more like “guidelines to minimize criticism”… make food for whoever is eating it. I hope @lionfieldmusic can approve my Italian status after the “tongue in guancia” video I made last week.

Recipe:
Cook your pasta Al dente and brown your guanciale on medium-low heat till crispy on the outside, but still chewy on the inside.

In a separate bowl, combine egg yolks, pecorino Romano cheese, guanciale grease, and black pepper. You’ll have to adjust these to your liking, but I use three yolks, about a half cup of grated cheese, 2 tsp of guanciale drippings, and 1/2 tsp of black pepper.

Use about 1/3 cup of pasta water to heat your serving bowl, and then combine it with your sauce mixture.

Mix the sauce and pasta in the WARM guanciale pan. Stove off. Just the warm pan. Toss till the sauce is smooth. Then add guanciale, top with cheese and pepper, and enjoy. Buon appetito.

#carbonara #italianfood #recipes #pasta

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