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Carbonara with Fresh Egg Noodles
Total 35 mins, includes cooling time
Active 35 mins
Makes 4 servings
    • Kosher salt
    • One 4-ounce slab guanciale, cut into 1/4-inch cubes
    • 6 large yolks, at room temperature
    • 1/2 cup freshly grated pecorino cheese
    • 1/2 cup freshly grated Parmesan cheese, plus more for topping
    • Freshly ground black pepper
    • 16 ounces egg noodles
    1. In a large pot, bring water to a boil. Add 2 tablespoons salt and stir.
    2. Meanwhile, in a large skillet over medium heat, add the guanciale, spread it out in a single layer, and cook until crispy and the fat has rendered, 5 to 7 minutes. Transfer to a plate lined with a paper towel. Reserve the fat in the skillet.
    3. In a medium bowl, whisk together the yolks, pecorino, and Parmesan. Add 1 teaspoon black pepper, 1/2 teaspoon salt, and 2 tablespoons of the rendered fat and whisk again. Stir in the cooked guanciale and set aside.
    4. Cook the egg noodles in the boiling water until al dente, 3 to 4 minutes for fresh noodles, 8 to 10 minutes for dry. Transfer the noodles directly into the bowl with the egg mixture (you can use tongs) and quickly stir until the pasta is fully mixed into the sauce. If the noodles look dry, add a bit of pasta water still in the pot.
    5. Taste the dish and add salt if needed. Divide the noodles among bowls and sprinkle with more Parmesan and black pepper. Serve immediately.