COOKING INSTRUCTION - SAUCE

For best flavor and texture, enjoy the day of delivery.

PARMESAN CREAM:

  1. Warm gently over low heat.
  2. Add 1-2 tbsp pasta water as needed.
  3. Toss immediately in hot pasta.
  4. Serve with grated parmesan cheese and black pepper. 

CARBONARA:

  1. Bring a large pot of water to a rolling boil and season generously with salt.
  2. If possible, warm your serving bowls with hot water and dry before plating.
  3. Add the guanciale to a cold pan and set over medium-low heat. Cook slowly until the fat renders and the guanciale is golden and crisp at the edges (not dry).  Turn off heat, remove guanciale to a paper towel-lined plate, and reserve the rendered fat.
  4. Add pasta to boiling water and cook 4-6 minutes, until desired doneness.
  5. While pasta cooks, add some reserved guanciale fat (to taste) to the sauce container and mix thoroughly. The mixture will be thick. Add 1–2 tablespoons warm (not boiling) pasta water to loosen slightly.
  6. Transfer cooked pasta directly to the guanciale pan. Set over low heat. Add sauce mixture and toss continuously. Add pasta water 1 tablespoon at a time, tossing constantly, until the sauce turns glossy and flows smoothly.
  7. Remove from heat as needed to prevent scrambling.
  8. Plate immediately. Finish with black pepper.

Carbonara waits for no one!

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