Ancient Style Carbonara: Roman Guanciale DOP, Pecorino, and a touch of Red Onion. Golden and creamy! 🍝 [OC]
Ancient Style Carbonara: Roman Guanciale DOP, Pecorino, and a touch of Red Onion. Golden and creamy! 🍝 [OC]
by Feeling-Buy2558
4 Comments
Feeling-Buy2558
I love this version because the red onion adds a subtle sweetness that balancesthe saltiness of the Guanciale. Deglazed with white wine for a deeper aroma. Recipe in my blog
Feeling-Buy2558
Sauté finely sliced Red Onion and Roman Guanciale DOP in a pan with a drop of oil. Once crispy, set half the guanciale aside. Deglaze the pan with a splash of white wine. For the sauce: Whisk 2 egg yolks and 1 whole egg with a generous amount of grated Pecorino Romano. Toss the al dente pasta in the pan (off the heat!) with the egg/cheese mixture and some pasta water until creamy. Top with the remaining crispy guanciale and black pepper.
ZippyDan
How can it be “ancient style”?
1337-Sylens
Ancient style? Isn’t it just a dish from 1950-s that this sub gets unreasonably pedantic about?
“Oh no you didn’t use the traditional guanciale what would nonnas say”. Nonnas weren’t cooking this shit
4 Comments
I love this version because the red onion adds a subtle sweetness that balancesthe saltiness of the Guanciale. Deglazed with white wine for a deeper aroma. Recipe in my blog
Sauté finely sliced Red Onion and Roman Guanciale DOP in a pan with a drop of oil.
Once crispy, set half the guanciale aside. Deglaze the pan with a splash of white wine.
For the sauce: Whisk 2 egg yolks and 1 whole egg with a generous amount of grated Pecorino Romano.
Toss the al dente pasta in the pan (off the heat!) with the egg/cheese mixture and some pasta water until creamy.
Top with the remaining crispy guanciale and black pepper.
How can it be “ancient style”?
Ancient style? Isn’t it just a dish from 1950-s that this sub gets unreasonably pedantic about?
“Oh no you didn’t use the traditional guanciale what would nonnas say”. Nonnas weren’t cooking this shit