Page 12 - Hello! Holiday Recipe Book
P. 12
Creamy Guanciale Directions
Pasta 1. Bring a large pot of salted water to a boil.
6 servings Meanwhile cut the guanciale into strips 1/4″
wide. Lightly mash the garlic, enough to split
30 minutes the cloves and loosen the skin; discard the
skin. Place the garlic and olive oil in a skillet
Ingredients and turn the heat to medium high. When the
garlic turns a deep gold, about 2 minutes,
1/2 lb. guanciale or remove it and discard.
2. Place the strips of guanciale in the pan and
pancetta, cut in 1/2 ” cook until the edges begin to crisp, stirring
slices often, about 5 minutes. Add the wine and
let it bubble away for 1-2 minutes, then turn
4 garlic cloves the heat off.
3. Add the spaghetti to the boiling water, and
3 tbsp olive oil cook until al dente, about 8 to 10 minutes.
1/4 cup dry white wine Drain.
4. Break the eggs into the serving bowl in
1 1/4 lbs spaghetti which you’ll be tossing the pasta. Beat them
2 eggs lightly, then add the Romano and
Parmigiano Reggiano, black pepper and
1/2 oz Romano cheese, chopped parsley. Mix thoroughly.
5. Add the hot spaghetti to the bowl and toss
freshly grated rapidly, coating the strands well. (The heat
2 oz Parmigiano from the pasta will cook the eggs) Briefly
reheat the pancetta over high heat, and
Reggiano cheese, freshly turn the entire contents of the pan into the
grated bowl of spaghetti and toss thoroughly
again. Finish with extra cheese and garnish
black pepper to taste with parsley. Serve at once.
2 tbsp chopped parsley Notes
This is elevated comfort food! It can be
From the Kitchen of: served as a main course or a starter. My
Sarah G. kids always ask for it on special occasions
and it's served regularly when we host
Hello! National Market dinner parties. Fan favorite for sure!!
Executive Director
