Tweet
Well it's been several weeks since I made my Guanciale and decided a while back while it was still curing, to make this my first dish with it.
Started off with an 8oz chunk of Guanciale.
With cheese on top. (second helping
)
Recipe:
1 # Spaghetti.
8 oz Guanciale or Pancetta.
4 eggs separated.
2 tsp Kosher salt.
3 Tbl Olive Oil.
4 Qts Water.
1 1/4 Cups of either Pecorino Romano or Parmigiano-Reggiano. (1/4 C set aside for topping)
2 tsp minced Parsley.
The key to this dish is adding the eggs to the hot pasta and mixing it in, allowing the heat from the pasta to cook the eggs. Too hot, and you will have scrambled egg chunks. You want the eggs to "Coat" the noodles and cook slowly, making it creamy.
Here's how I made it.
First, separate the egg whites from the yokes. Set on counter so they come to room temp.
Next, dice up your Guanciale.
Then, using a pot large enough, add 4 Quarts of water and bring to a boil. While that's happening, start cooking the Guanciale.
Take a fry pan and add 3 Tbl Olive Oil. Add the Guanciale and cook until Guanciale is golden brown in color and most of the fat has been rendered. Remove from heat and set aside. (DO NOT drain fat)
Cook spaghetti until al dente. Before you strain spaghetti, reserve 1/4C of the pasta water. Go ahead and strain the spaghetti and add the noodles to the fry pan that contains the Guanciale. Turn on burner and add the 1/4C pasta water. Cook everything for 1-2 minute, stirring constantly. Do not let noodles set as they will burn. You just want the pasta to absorb some of the fat and pasta water.
When done, transfer to a large bowl like a tupperware or warm glass mixing bowl. Add egg whites, 1 Cup of cheese and parsley and mix well until creamy. Then add the yokes and mix again.
Serve immediately and top each plate with a bit of grated cheese from the 1/4 cup of cheese that was set aside.
A really good dish. I would like to have this at a Italian restaurant sometime to compare, but both the wife and the son said it was really good.
Washed it all down with a 2008 Red Truck Merlot.
Next time I do this, I will add and additional egg yoke or maybe two.
Enjoy.
Started off with an 8oz chunk of Guanciale.
With cheese on top. (second helping
)Recipe:
1 # Spaghetti.
8 oz Guanciale or Pancetta.
4 eggs separated.
2 tsp Kosher salt.
3 Tbl Olive Oil.
4 Qts Water.
1 1/4 Cups of either Pecorino Romano or Parmigiano-Reggiano. (1/4 C set aside for topping)
2 tsp minced Parsley.
The key to this dish is adding the eggs to the hot pasta and mixing it in, allowing the heat from the pasta to cook the eggs. Too hot, and you will have scrambled egg chunks. You want the eggs to "Coat" the noodles and cook slowly, making it creamy.
Here's how I made it.
First, separate the egg whites from the yokes. Set on counter so they come to room temp.
Next, dice up your Guanciale.
Then, using a pot large enough, add 4 Quarts of water and bring to a boil. While that's happening, start cooking the Guanciale.
Take a fry pan and add 3 Tbl Olive Oil. Add the Guanciale and cook until Guanciale is golden brown in color and most of the fat has been rendered. Remove from heat and set aside. (DO NOT drain fat)
Cook spaghetti until al dente. Before you strain spaghetti, reserve 1/4C of the pasta water. Go ahead and strain the spaghetti and add the noodles to the fry pan that contains the Guanciale. Turn on burner and add the 1/4C pasta water. Cook everything for 1-2 minute, stirring constantly. Do not let noodles set as they will burn. You just want the pasta to absorb some of the fat and pasta water.
When done, transfer to a large bowl like a tupperware or warm glass mixing bowl. Add egg whites, 1 Cup of cheese and parsley and mix well until creamy. Then add the yokes and mix again.
Serve immediately and top each plate with a bit of grated cheese from the 1/4 cup of cheese that was set aside.
A really good dish. I would like to have this at a Italian restaurant sometime to compare, but both the wife and the son said it was really good.
Washed it all down with a 2008 Red Truck Merlot.
Next time I do this, I will add and additional egg yoke or maybe two.
Enjoy.
Besides mentioning how tasty that looks the yolk was gonna be my only suggestion
Comment