Pasta Carbonara w/ Beef-Guanciale
Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara, like the one my grandfather cooked, was made with Pancetta or Guanciale (my Cured Meats) . So with that, I needed a meat that was high in fat and tasted divine. Hence my creation of Beef-Guanciale was born. “”” Great Article on Pasta Carbonara and it’s possible History.”"" Recipe 2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Guanciale chopped up (or more….Love this stuff) 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 tsp of pepper 1 lb