Home

Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Add pasta and a little pasta water to pan, cook until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.

There is really nothing in this world quite like the combination of Guanciale, egg yolks, and pecorino. Now I’m hungry.

I don’t know what a zozzone is. I don’t know what a guanciale is. I don’t know what a fennel salsiccia is. The only way I know what passata is, is if you used voice to text and it screwed up the word pasta. I don’t know what pecorino is. I don’t know what bain marie is.

Egg yolks….hey I know this one!

The point I’m trying to make here, is that I see the picture, have zero clue what it is, and am offended nobody has offered to make this for me before today.

I can confirm that the offense doubles with every term you look up

How do you add pasta water if you haven’t cooked the pasta yet?

Yeah, I forgot to mention pre cooking them. Thanks for spotting this.

Ah gotcha. In my head I was like, “I don’t keep leftover pasta water in my fridge and I’m not about to start.”

That looks lovely. I’d need to substitute a plain sausage, as I’ve an aversion to fennel, but I doubt that’s substantial harm done…

Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.