Smoked Gouda Carbonara
A twist on the classic, this smoked gouda carbonara swaps out the pecorino Romano cheese for a smokey and sweet cheesy Gouda.
Servings 3 people
Ingredients
- 4 oz pancetta diced
- 1/2 lb pasta save 1 cup of the pasta water
- 3 egg yolks
- 3 oz smoked Gouda finely grated
Instructions
- Heat a pan over medium-low heat. Once hot, add the diced pancetta and cook until brown and crispy, approx. 6-8 minutes for thick cut 5-6 for smaller cut, stirring every minute or so.
- Once cooked, remove the pancetta from the pan leaving the rendered fat.
- While the pancetta cooks, prepare the pasta according to the package instructions in salted water. Reserve 1 cup of the pasta water before draining.
- In a bowl, combine the 3 egg yolks and finely grated Gouda cheese. Slowly, one tablespoon at a time, add in the reserved pasta water, mixing between additions until it forms a paste (about 3 tablespoons).
- Add the drained, cooked pasta to the pan with the pancetta fat and toss to coat. With the heat off, add the egg and cheese mixture, stirring to distribute evenly. While tossing, slowly drizzle in the hot pasta water. You’ll need about 1/3 to 1/2 cup, but add more if needed.
- Return the pancetta to the pan, toss to combine, and serve immediately.