Fettuccine Carbonara

Recipe courtesy of Executive Chef Steven M Farley, Artisan’s Brewery and Italian Grill.

Make this classic Italian pasta dish with guanciale rather than bacon.

8 pounds Barilla Fettuccine
6 quarts heavy cream
4 1/2 pounds grated grana padano cheese
1/2 cup reserved from rendering guanciale fat
2 1/4 pounds rendered until crispy, chopped guanciale
24 egg yolks
as needed cracked pepper

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Bring 1 cup cream and 1 teaspoon guanciale fat to a simmer and stir in 2 ounces cheese.
  2. Reheat 2 2/3 cups pasta in simmering water. Drain and add to the cream. Stir to heat through.
  3. Plate the pasta and top it with 1 1/2 ounces guanciale, 1 egg yolk cracked on top, and a sprinkling of black pepper. Garnish with 1 ounce cheese.