Easier to Digest Than Carbonara: Chef’s Tasty Italian Pasta Alternative!

This alternative to classic carbonara strikes the perfect balance: it retains the deliciousness of guanciale (Italian cured meat), but features a much lighter and silkier sauce. What’s the secret? A clever culinary trick that only Italians know… Italian chef Simone Zanoni shares his budget-friendly and balanced version so you can indulge without the guilt!

A generous emulsion coats the pasta without weighing it down. That’s what Simone Zanoni offers. Unlike traditional carbonara, this sauce is made without egg yolks. Instead, it’s crafted with crispy guanciale, cheese (the renowned pecorino), and… pasta cooking water. That’s it! The result is equally delectable but much more digestible. This version has a name: pasta alla gricia, whispers Simone Zanoni. In his latest Instagram video, he explains how to make it like a true Italian chef. For this recipe, you’ll need 200 g of guanciale, 270 g of finely grated pecorino, 6 g of pepper, and 400 g of pasta to serve four people. The chef recommends rigatoni, an ideal shape for capturing the sauce. He starts by cooking the pasta al dente in a pot of salted water. Simultaneously, he sautés the diced guanciale in a hot skillet with ground pepper. Once golden, he strains to remove excess fat and places them on paper towels. He then deglazes the skillet with two generous ladles of pasta water, adds the al dente pasta, the crispy guanciale, and then turns off the heat. The skillet should not be too hot when making the sauce, to prevent the cheese from clumping and forming strands.

Next, he gradually adds the grated pecorino while stirring to create a creamy emulsion. If it’s too dry, simply add a bit more pasta cooking water. All that’s left is to serve it up in a deep dish with a sprinkle of grated pecorino on top. Guaranteed to be a delight!