Guanciale - Maison Mayté | 300g

Here’s a step-by-step Carbonara recipe using 300g of Maison Mayté Guanciale:

Authentic Spaghetti Carbonara Recipe

Ingredients (Serves 4-5)
• 300g Guanciale (pork cheek), diced into small strips
• 400g spaghetti
• 4 large egg yolks + 1 whole egg
• 100g Pecorino Romano, finely grated
• Freshly ground black pepper, to taste
• Salt (only for pasta water)

Instructions

1. Prepare the Guanciale
• Cut 300g of Guanciale into small strips or cubes (about half a cm thick).
• Place in a cold, dry pan (no oil needed) over medium-low heat.
• Slowly render the fat, stirring occasionally, until the Guanciale becomes golden and crispy (about 8-10 minutes).
• Once crispy, remove from heat but leave the fat in the pan—it’s full of flavour!

2. Cook the Pasta
• Bring a large pot of water to a boil and add a generous amount of salt (but less than usual since the Guanciale and Pecorino are salty).
• Add 400g of spaghetti and cook until al dente (about 1-2 minutes less than package instructions).
• Reserve 1 cup (250ml) of pasta water before draining.

3. Make the Egg Mixture
• In a bowl, whisk together 4 egg yolks and 1 whole egg.
• Add 100g of grated Pecorino Romano and a generous amount of black pepper.
• Mix until it forms a thick, creamy sauce.

4. Combine Everything
• With the pan off the heat, add the drained pasta to the Guanciale and mix well to coat with the some of the rendered fat.
• Add a splash of reserved pasta water to loosen it.
• Quickly pour in the egg-Pecorino mixture and stir vigorously to create a silky sauce (the residual heat will cook the eggs without scrambling them).
• Adjust the sauce’s consistency with more pasta water, if needed.

5. Serve Immediately
• Plate the pasta and top with extra grated Pecorino Romano and freshly cracked black pepper using our Peugeot grinder.
• Enjoy your authentic Roman-style Carbonara! 🍝✨

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