Guanciale Linguine Carbonara
While many may tell you that eggs are the unsung hero of a traditional carbonara, we believe that it's the meat you choose. Making the correct choice in what meat to add to your carbonara is essential to the dish as it also flavours the sauce your pasta is coated with.
We choose Guanciale, as not only is it the traditional choice it is also without a doubt the most delicious. The salty, fatty flavours from guanciale marry perfectly with the slender pasta and is absorbed so gorgeously by the cream. If you don't have guanciale on hand - you can find it at your local Super Butcher store or substitute for pancetta or bacon.
We don't use eggs in this iteration of the Italian classic - while it is not traditional by many standards - it's bloody delicious and just as easy. If you're wishing we used eggs, you probably already know how to make it (the Roman way). While the classic Roman recipes generally call for eggs, guanciale, percorino - we've made this the Super Butcher way with cream instead of eggs, garlic and a dash of white wine.
We know you'll love it.
150g Salumi Guanciale (Cured Pork Cheek) - Can be substitued with Bacon or Pancetta.
300ML Thickened Cream
300g Linguine (Or Spaghetti)
2 Cloves Garlic, Minced
15Ml Extra Virgin Olive Oil
2tbsp chopped flat-leaf parsley leaves or chives (for garnish)
OH! So Smoked Pepper - As Needed
50g Parmesan or Pecorino, grated.
1/4 Cup Dry White Wine
Murray River Salt - As Needed
Trim the skin from your guanciale, slicing it approximately 2-3mm thick and then across again to create thin strips.
Bring a large, heavily salted pot of water to the boil. We add a dash of olive oil to help keep our pasta from sticking.
Drop your pasta in the boiling water and cook for one minute less than the packet recommends.
Meanwhile, heat oil in a frypan over medium heat. Cook Guanciale, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds then add cream, wine and season with pepper (save salt for last - after you have added the pasta).
Stir in cream to the mixture and bring to the boil then reduce heat to low. Continue stirring the mixture until cream coats the back of a wooden spoon. Now add your cooked pasta by using tongs to take it from the saucepan to your pan - bringing some of the pasta water with you.
Continue stirring this mixture until it all comes together, add half your parmesan cheese and stir for one more minute. Ensure you are twisting and turning your pasta gently to coat it entirely in the sauce.
Transfer your carbonara to a bowl and top with an even portion of the remaining parmesan. Top with parsley or chives and serve piping hot.
- Jaden Hassan