Il Giardino's Paccheri alla Carbonara. Credit: Bernhard Winkelmann
Ingredients
Paccheri pasta: 100 g
Guanciale: 100 g
Egg yolks: 40 g
Pecorino: 30 g (grated + shavings for garnish)
Parmesan: 15 g (grated)
Costa Rican black pepper: 2 g
Chef Nicola Canuti at Il Giardino inside the Hotel Byblos in Saint-Tropez cooks a perfect paccheri alla carbonara that pairs crisp guanciale, aged cheeses, egg yolk, and Costa Rican black pepper in an elegant Italian pasta dish.
How to make Il Giardino's Paccheri alla Carbonara
01.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the paccheri for 10 minutes, or until al dente.
02.
Crisp the Guanciale
- While the pasta cooks, render and crisp the guanciale in a pan.
- Once the guanciale is well browned and nearly crisp, remove it from the pan and set aside.
03.
Make the Carbonara
- Add the cooked pasta to the pan with the Costa Rican black pepper and toss briefly.
- Add the egg yolk, pecorino, Parmesan, and half of the guanciale.
- Toss over low heat, taking care not to scramble the egg.
04.
Finish and Serve
- Plate the pasta.
- Top with the remaining crispy guanciale and pecorino shavings.
- Serve immediately.
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