Jacob Kenedy’s Recipe for Bucatini Carbonara – SaltPig Curing Company
A classic dish done right... no cream in sight! Our Cured Cheek Lardons are also great in an Amatriciana. Serves 4 as a starter or 2 as a main. Ingredients 200g Bucatini (also works well with...
Ingredients
- 200g Bucatini (also works well with tagliatelle or spaghetti)
- 100g SaltPig Cured Cheek (Guanciale) lardons
- 1 dessertspoon olive oil
- 2 large eggs
- 80g grated pecorino Romano (or Parmesan, or mixture of the two) plus extra to serve
- Plenty of freshy crushed black pepper
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