Carbonara

YOU WILL NEED

200g of spaghetti or bucatini
2 Ivester Family Farm eggs
2 egg yolks
Generous amount of black peppercorn
150g of Ivester Family Farm jowl (guanciale)
60g pecorino Romano

DIRECTIONS

Begin by dicing the guanciale into small pieces. Place them in a cold skillet and turn the heat to medium-low, allowing the fat to render slowly. Cook for about 10–15 minutes, stirring occasionally until the guanciale is crispy and golden brown.

In a mixing bowl, whisk together the large eggs, grated Pecorino Romano, and grated Parmesan cheese until smooth. Season generously with freshly ground black pepper to taste. Set it aside, but have it ready for when the pasta is cooked.

Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions, typically around 8–10 minutes, until it reaches al dente texture. Stir occasionally to prevent sticking. When ready, reserve about 1 cup of pasta water before draining the spaghetti.

Return to your skillet with the crispy guanciale and add the hot spaghetti directly into it. Immediately pour the egg mixture over the pasta while tossing quickly to coat every strand. The heat from the pasta will gently cook the eggs without scrambling them, creating that signature creamy sauce.

As you toss the pasta, if the sauce seems too thick, gradually incorporate reserved pasta water, one tablespoon at a time, until you achieve the desired creamy consistency.

Gently fold in the remaining crispy guanciale and adjust the seasoning with extra black pepper if desired. Serve immediately, garnished with additional Pecorino Romano for a finishing touch.