Carbonara With Guanciale, Smoky Pecorino & Parmigiano
"So excited to have partnered up with @ballarini_usa & @thefeedfeed to share Ballarini’s new Thermopoint Non-Stick Pan. If I can’t be in Rome today, I might as well eat like I’m there! That’s right guys, it’s Carbonara time! Made with Guanciale and a mix of smoky pecorino and parmigiano cheese, this pasta is full of creamy, porky goodness! The thermopoint indicator let me know when my pan was ready for cooking, which made crisping up my guanciale a breeze, and it prevented my eggs from turning into scrambled eggs. So if I can’t be in Italy, I might as well cook like I’m there! #ad #ballarini #feedfeed"
-- @bazaarlazarr
Recipe Intro From bazaarlazarr
I'm not sure what I'm more in love with...the guanciale or the discovery of smokey pecorino! A completely rich, creamy, porky, delicious recipe!

1 lb Spaghetti
1/2 cup reserved pasta cooking water
2 tbsp. Olive Oil
8 oz. Guanciale, cut into a small dice
3 Large Eggs, room temperature
1/2 cup Freshly Grated Smoky Pecornio, plus more for serving
1/2 cup Freshly Grated Parmigiano-Reggiano
Freshly Ground Black Pepper
5 Large Egg Yolks

1. Bring a large pot of salted water to a boil
2. Cook pasta per package instructions
3. While pasta is cooking, mix 3 large room temperature eggs, cheese, and fresh cracked pepper together in a bowl. Mix until smooth.
4. Add olive oil to pan and when hot, add guanciale to pan
5. Cook until just crisp
6. Remove pan from heat and set aside
7. Drain pasta, reserving 1/2 cup of cooking water
8. Over low heat, add the cooked pasta to the pan with the guanciale, and toss to combine.
9. Slowly add in the egg and cheese mixture in a steady stream. Make sure your pan isn’t too hot. You can either turn the heat off, or hold the pan slightly above the burner. The residual heat from the pan will be enough to cook the eggs.
10. Working quickly, toss everything together
11. Top with egg yolks and serve immediately with extra smoky pecorino and cracked pepper