Spaghetti Pesto Carbonara

Recipe by the Brothers Cucina. A mashup of two classics, this recipe fuses pesto and carbonara into one rich, authentically delicious dish. Paired with our Organic Sourdough Spaghetti, it's the perfect creamy, flavorful homage to Northern Italy.

INSTRUCTIONS

Make the pesto:

1. Combine basil, garlic, pine nuts, and a pinch of salt in a food processor or mortar.
2. Pulse or grind until coarse.
3. Add the cheese and slowly mix in olive oil until smooth and spoonable.
4. Taste and adjust seasoning. Set aside.

Cook the guanciale:

1. Place guanciale in a cold pan over medium heat.
2. Cook slowly until fat renders and pieces are golden and crisp.
3. Remove the crispy guanciale and 3 tablespoons of guanciale fat and set aside.

Prepare the carbonara mixture:

1. In a bowl, whisk egg yolk, Pecorino, Parmigiano, black pepper and reserved guanciale fat.
2. The mixture should be thick and creamy.

Cook the pasta:

1. Bring a large pot of lightly salted water to a boil.
2. Cook Bionaturae Organic Sourdough Spaghetti until al dente.
3. Reserve 1 ½ cups of pasta water, then drain.

Combine (off heat):

1. Add drained pasta to the pan with ½ of the guanciale and toss to coat.
2. Let cool slightly (about 20–30 seconds).
3. Add egg-cheese mixture and toss vigorously.4. Add reserved pasta water 1–2 tablespoons at a time until the sauce becomes silky and glossy.

Add pesto:

1. Gently fold in 2 tablespoons of pesto.
2. Taste and adjust with pepper or extra cheese if needed.

To Serve:

1. Serve immediately.
2. Finish with extra grated cheese, cracked black pepper, and a small spoon of pesto on top.