A precise guanciale’s cut, pasta cooked al dente, and a sprinkle of pecorino for the most delicious carbonara. Discover all of Arcangelo Dandini's secrets!
Photo by Alberto Blasetti
Arcangelo Dandini's carbonara
Ingredients for 4 people
- 400 g of pennoni or rigatoni
- 4 egg yolks from Livornese hens
- 100 g of 8-month-aged pecorino cheese
- 80 g of guanciale
Method
Pour the egg yolks and 3/4 of the pecorino into a large bowl and mix with 1 tablespoon of pasta cooking water.
Heat an iron skillet and then add the julienned guanciale, ensuring that it has a ratio of two parts fat to one part lean. Let it crisp up in the pan.
Add a bit of the guanciale fat to the sauce and mix it in while cold.
Once the pasta is cooked, drain it while it's still firm and let it absorb the flavor in the pan with the guanciale and remaining fat.
Then, transfer the pasta and guanciale to the bowl, and add some cooking water as needed to achieve the desired creaminess.
Plate the pasta and finish with the remaining pecorino cheese.
Contacts
L’Arcangelo
Via Giuseppe Gioachino Belli, 59, 00193 Rome RM
Phone: 06 321 0992
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