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. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.
How do you add pasta water if you haven’t cooked the pasta yet?
Yeah, I forgot to mention pre cooking the pasta. 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.”