Chef Rob Gentile's Cavatelli Carbonara | TasteToronto

Ingredients

• 400g semolina flour
• 180g warm water
• 1 cup of guanciale (lardon or pancetta make good replacements), cut into small rectangles
• 1/2 cup white wine
• 1/2 tbsp, fresh cracked black pepper
• 1/2 cup finely grated Pecorino cheese (using the spiked side of the grater)
• 1/4 of a medium Spanish onion, finely diced
• 4 egg yolks
• 2-3 cups pasta water
• Salt, to taste