Black Pepper Guanciale Carbonara
Extra egg yolks and a blend of two hard cheeses give this carbonara a thicker, creamier sauce than the classic version while the guanciale still turns deeply crisp.
Carbonara nudged toward the richer side gets an extra yolk added to the usual ratio here, so the sauce clings heavier to each strand. Toasting the black pepper in the empty guanciale pan for thirty seconds before it renders wakes up its flavor considerably. Serve it the moment it comes together, since the sauce firms up fast as it sits.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Calories
640 / serving
Ingredients
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