Mezzi Paccheri Carbonara with Guanciale
Serves 2, generously · Prep: 10 minutes · Cook: 20 minutes · Total: about 30 minutes
The guanciale should stay a little chewy, not turn brittle. That texture, along with plenty of Pecorino and black pepper, is what gives this pasta its rich, restaurant-style finish.
Ingredients
- 8 ounces mezzi paccheri, paccheri, or rigatoni
- 4 ounces guanciale
- 3 large egg yolks
- 1 large egg
- ¾ cup finely grated Pecorino Romano, plus more for serving
- 1 teaspoon coarsely ground black pepper
- Salt
- About 1 cup pasta water, reserved
Instructions
- 1
Cut the guanciale
Cut the guanciale into thick batons, about ¼ inch wide.
- 2
Make the egg mixture
Whisk the egg yolks, whole egg, Pecorino, and half the black pepper in a medium bowl. The mixture will be thick and paste-like.
- 3
Boil the water
Bring a pot of water to a boil. Salt it lightly, since the guanciale and Pecorino are already salty.
- 4
Render the guanciale
Put the guanciale in a cold skillet and set it over medium-low heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the edges are browned. The centers should still have some chew.
- 5
Reserve some guanciale
Transfer about one-third of the guanciale to a plate for topping. Leave the rest and about 2 tablespoons of rendered fat in the skillet, pouring off any excess.
- 6
Cook the pasta
Cook the pasta until it is about 1 minute shy of al dente. Reserve at least 1 cup of pasta water before draining.
- 7
Toss the pasta with the guanciale
Add the drained pasta to the skillet. Toss it with the guanciale over low heat for about 30 seconds.
- 8
Cool the skillet
Remove the skillet from the heat and let it cool for 30 to 45 seconds. This keeps the eggs from scrambling when they go in.
- 9
Add the egg mixture
Whisk 2 tablespoons of hot pasta water into the egg mixture, then pour it over the pasta.
- 10
Emulsify the sauce
Toss vigorously until the eggs, cheese, and guanciale fat form a smooth sauce. Add more pasta water, 1 tablespoon at a time, until the sauce coats the pasta without becoming stiff.
- 11
Adjust with gentle heat, if needed
If the sauce still looks thin, return the skillet to the lowest heat for 10 to 15 seconds while tossing constantly. Remove it before the eggs begin to scramble.
- 12
Serve
Divide between bowls. Add the reserved guanciale, more Pecorino, and the remaining black pepper.
Recipe notes
Cook’s notes
- Pancetta is the closest substitute for guanciale. Thick-cut bacon also works but tastes smokier — salt the pasta water very lightly if you use it.
- Regular rigatoni is easier to find and cooks more evenly than very large paccheri.
- Extra insurance against scrambling: whisk 1 tablespoon heavy cream into the egg mixture. It isn't traditional, but it makes the sauce more forgiving.
Swaps & substitutions
- For a milder flavor, replace up to half the Pecorino with Parmesan.
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