Hey everyone,
Sorry Iβm a day late! I flew to Boca for my nieceβs birthday party (sheβs turning seven) at a trampoline park tomorrow from 10 to 12. Personally, Iβm a bit alarmed at eating pizza, cake, and jumping up and down with a bunch of rugrats first thing in the morning, but these are the duties of a devoted guncle. Her real birthday is on the 19th which almost steals the thunder from my real birthday which is the day before (the 18th)β¦ so get yourself ready for lots of birthday content next week.
But weβre not here today to talk about birthdays. Weβre here to talk about Bucatini Carbonara, which I made this time using real guanciale (aka: cured pork jowl).
My original post about Carbonara was called βSpaghetti Carbonara for Beginnersβ and not much has changed from that original technique: I still mix the cheese and eggs with black pepper as the first step, though now I use a mixture of Pecorino and Parmesan plus two egg yolks. I still render bacon and stop the cooking with white wine, only now itβs guanciale (as mentioned). And I still cook long stringy pasta to go with it, only now instead of spaghetti, I use bucatini, which has more of a bite. Hereβs a video I made of my new technique:
And, if you want it all written out, I did a post all about it (with a recipe) on my newly designed blog. Click the button for the link! (And check out the archives which Iβve been slowly transferring over, post by postβ¦.)
How was your Valentineβs Day? We actually celebrated the night beforeβ¦.
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