Pasta carbonara

I’m not always cooking healthy, I admit. Pasta carbonara is probably one of the richest pasta recipes ever, but soo 😋. Iris has a dinner outside and I invite Diane and Anria for a ‘docV style pasta carbonara’.

Buy a piece of 300 grams of guanciale ( really so much better than bacon). I rarely eat meat, so if I do, I want it to be really good. Chop off the rind with the fat. Cut the remaining part ( probably 200 grams) in little cubes. Chop 4 garlic cloves. Heat a pan. Bake the rind first to grease the pan. Add garlic, cubes and 1 table spoon of dried oregano. Bake until crispy. Cool down. Remove the rind. Chop and store apart for the doggies. Boil 320 grams of pici al dente in salted water. Drain. Mix 1 egg, 4 egg yolks, 80 grams of grated pecorino, 250 grams of cream. Add lots of black pepper. Mix pasta with guanciale, garlic and mixture. Pour in a good looking oven dish. Finish with some extra pecorino. Set aside until dinner time.

Heat the oven at 180°. Bake for 20-30 minutes, until hot and golden. Serve with a green salad ( seasoned with red wine vinegar and olive oil). Enjoy a cosy winter evening with friends. PS a leftover is perfect the following day as lunch.


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