Tonarello Carbonara Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by dicing the guanciale into small pieces. Grate the Pecorino Romano cheese and set aside. In a separate bowl, whisk together the organic eggs and a good amount of black pepper until well combined.

2. 2

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the tonarello pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

3. 3

   Cook the Guanciale

   In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat.

4. 4

   Combine Pasta and Guanciale

   Add the drained tonarello pasta directly into the skillet with the guanciale. Toss to combine, ensuring the pasta is coated with the rendered fat.

5. 5

   Add the Egg Mixture

   While the pasta is still hot, quickly pour the egg and black pepper mixture over the pasta. Toss vigorously to create a creamy sauce, adding reserved pasta water a little at a time until desired consistency is reached.

6. 6

   Finish with Cheese

   Add the grated Pecorino Romano cheese to the pasta and toss until melted and creamy. Adjust seasoning with salt and black pepper, if necessary.

7. 7

   Serve

   Serve immediately, garnished with additional Pecorino Romano and freshly cracked black pepper.