This is a very hearty pasta which combined the traditions of Aglio and Olio (garlic and oil) with carbonara. This is what happens when you skip lunch and breakfast! It's hearty and captured everything fairly well.
Start the salted pasta water. Whisk together whole eggs with finely grated pecorino. Set that aside. In another pan, brown guancale and/or pancetta in olive oil. When the guancale/pancetta are browned and getting a tiny bit crispy this is when to put on a 2 or 3 minute pasta. Add your garlic and pepperoncino to the fat. This gives just time for the pasta to get al dente without browning the garlic. If you use a longer cooking pasta, boil it to within 2 or 3 minutes of al dente. The secret is timing, getting your pasta al dente just as the garlic clears and before it browns.
Then move the pasta to the pan and let it cook in the oil/fat/garlic/peperoncino sauce until the pasta is done. I suppose you might have to add a little pasta water, but I brought enough over with the pasta.
Last step is to toss the cooked pasta in the egg/cheese mixture for a few minutes. 2 or 3 minutes tops. Plate, possibly add more cheese and eat! Buon Appetite!
Next time I'll top it with fresh ground black pepper. The cheese was great, but it was cheesy enough.
3 окт 2024
