Radiatore Recipe
our version of carbonara but creamier / guanciale / egg / shaken at the table
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the radiatore pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Guanciale
While the pasta is cooking, dice the guanciale into small pieces. In a large skillet, cook the guanciale over medium heat until crispy and golden, about 5-7 minutes. Remove from heat and set aside.
- 3
Mix the Cream and Egg Yolks
In a bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper.
- 4
- 5
Serve
Divide the pasta among serving plates, and shake or toss at the table for extra creaminess. Garnish with additional grated Parmesan, fresh parsley, and more black pepper to taste.