Campanelle Carbonara Recipe

Cook the Pasta

Bring a large pot of salted water to a boil. Add campanelle pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Guanciale

In a large skillet over medium heat, add the smoked guanciale. Cook until the guanciale is crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

Prepare the Sauce

In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined. Add a little reserved pasta water to loosen the mixture, making it creamy.

Combine Pasta and Sauce

Return the skillet with guanciale to low heat. Add the drained pasta and toss to coat in the rendered fat. Remove from heat and quickly pour in the egg mixture. Toss vigorously to combine, adding more reserved pasta water as needed to create a creamy sauce.

Serve

Plate the carbonara, garnishing with extra grated Pecorino Romano cheese and freshly cracked black pepper to taste. Serve immediately.