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(Directions: cleanup)
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* 4 liters [[Water]]
 
* 4 liters [[Water]]
 
 
* 3 ettos Guanciale (Salt Pork made from the cheek of the pig)
 
* 3 ettos Guanciale (Salt Pork made from the cheek of the pig)
 
 
* 1 Cup [[Dry White Wine]]
 
* 1 Cup [[Dry White Wine]]
 
 
* 2 ettos grated [[Parmesan Cheese]]
 
* 2 ettos grated [[Parmesan Cheese]]
 
 
* 2 ettos grated [[Romano Cheese]]
 
* 2 ettos grated [[Romano Cheese]]
 
 
* 4 [[Egg]] Yolks
 
* 4 [[Egg]] Yolks
 
 
* ½ stick of [[butter]]
 
* ½ stick of [[butter]]
 
 
* 2 Tablespoons fresh-grated [[Black Pepper]]
 
* 2 Tablespoons fresh-grated [[Black Pepper]]
 
 
* chopped fresh [[parsley]] to taste
 
* chopped fresh [[parsley]] to taste
 
 
* 1 large Serving Platter kept warm
 
* 1 large Serving Platter kept warm
   
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[[Category:Recipes]]
+
[[Category:Cheese Recipes]]
 
[[Category:Italian Pasta Recipes]]
 
[[Category:Italian Pasta Recipes]]
[[Category:Pork and Cheese Recipes]]
+
[[Category:Pork Recipes]]

Revision as of 23:34, February 24, 2010

Info

Cook Time: 20 minutes

Serves: 6

Ingredients

  • 500 grams Bucatini or linguini hard grain pasta (if in the U.S., preferably

DaVinci Brand which is imported from Italy)A shorter pasta like rigatoni or penne can be used when making for the first time to make it easier to handle the pasta when adding condiment.

Directions

1.Place water in kettle on fire to boil.


2.Cut Salt Pork into thick cubes (or short sticks)and place in pan to fry till light brown and crispy.


3.Add pasta to boiling water and cook for time indicated on package (circa 12–13 minutes).


4.Add 1 teaspoon of the ground peppercorns to the pork and continue frying for 1 minute.


5.Add white wine to the pork and allow alcohol to steam off over fire. Loser fire to keep pork warm


6.Beat the egg yolks till frothy and set aside.


7.Remove cooked pasta ( al dente) from water and reserve the water hot for use in preparing the dish.


8.Place pasta in pan with pork over fire to amalgamate the two ingredients flipping the pan being careful not to break up the pasta.


9.Remove the pan from fire, add the egg yolks flipping the pasta to amalgamate.


10.If needed add hot pasta water to maintain creaminess while blending ingresients.


12.Add ½ of the parmesan and ½ of the Romano cheese to the pasta and allow to amalgamate by flipping over again adding pasta water to maintain creaminess.


13.Pour onto warm platter and dust with more cheese on top, add crushed black pepper and serve immediately.

14.Cooked peas may be added to this dish at the last stage before placing on serving platter.

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