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Carbonara Pastina ✨ 4 oz guanciale, diced 1 —2 tbsp rendered fat from guanciale/pancetta 1 cup acini di pepe 3.5 cups chicken broth 2 large egg yolks 3/4 cup finely grated Pecorino Romano (to taste) Salt and black pepper, to taste 1 tbsp cold butter 1. Add the diced guanciale to a cold pot and turn the heat to medium low. Cook until the fat renders and the guanciale is golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside. Carefully pour the majority of the rendered fat in a small bowl and set it aside, leaving about 1 tablespoon of fat in the pot. 2. Reduce the heat to low and add the acini di pepe to the pot. Toast for 2–3 minutes, stirring frequently. 3. Pour in the chicken broth, season with a pinch of salt, and bring to a gentle simmer over medium heat. Cook until the pastina is tender and most of the liquid is absorbed, about 10 minutes, stirring frequently. 4. While the pastina cooks, whisk together the egg yolks, the reserved warm guanciale fat, and a generous amount of freshly cracked black pepper in a small bowl until smooth and glossy. 5. Once the pastina is done, turn off the heat and stir in a small chunk of cold butter (about 1 tablespoon). Remove from heat and let it sit for 1-2 minutes to cool slightly. 6. Off heat, slowly pour the yolk mixture into the pastina, stirring constantly and vigorously to prevent scrambling. Continue stirring until the sauce emulsifies and becomes glossy and creamy. 7. Gradually add the grated Pecorino Romano to the pot in small handfuls, stirring well after each addition, until the cheese is fully melted and the sauce is smooth. If the mixture thickens too much, add a bit more butter to loosen it. 7. Stir in the crispy guanciale, reserving some for topping. Season with black pepper to taste and adjust with more cheese as needed. 8. Spoon into bowls and top with the reserved guanciale, extra Pecorino, more black pepper, and a drizzle of olive oil if desired. Enjoy! #carbonara #carbonarapasta #italian #italianfood #pastina #EasyRecipes #onepot #onepan #comfortfood #guanciale #pecorino #pecorinoromano #easydinner #DinnerIdeas #dinner #onepotmeal #FoodTok

Carbonara Pastina ✨ 4 oz guanciale, diced 1 —2 tbsp rendered fat from guanciale/pancetta 1 cup acini di pepe 3.5 cups chicken broth 2 large egg yolks 3/4 cup finely grated Pecorino Romano (to taste) Salt and black pepper, to taste 1 tbsp cold butter 1. Add the diced guanciale to a cold pot and turn the heat to medium low. Cook until the fat renders and the guanciale is golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside. Carefully pour the majority of the rendered fat in a small bowl and set it aside, leaving about 1 tablespoon of fat in the pot. 2. Reduce the heat to low and add the acini di pepe to the pot. Toast for 2–3 minutes, stirring frequently. 3. Pour in the chicken broth, season with a pinch of salt, and bring to a gentle simmer over medium heat. Cook until the pastina is tender and most of the liquid is absorbed, about 10 minutes, stirring frequently. 4. While the pastina cooks, whisk together the egg yolks, the reserved warm guanciale fat, and a generous amount of freshly cracked black pepper in a small bowl until smooth and glossy. 5. Once the pastina is done, turn off the heat and stir in a small chunk of cold butter (about 1 tablespoon). Remove from heat and let it sit for 1-2 minutes to cool slightly. 6. Off heat, slowly pour the yolk mixture into the pastina, stirring constantly and vigorously to prevent scrambling. Continue stirring until the sauce emulsifies and becomes glossy and creamy. 7. Gradually add the grated Pecorino Romano to the pot in small handfuls, stirring well after each addition, until the cheese is fully melted and the sauce is smooth. If the mixture thickens too much, add a bit more butter to loosen it. 7. Stir in the crispy guanciale, reserving some for topping. Season with black pepper to taste and adjust with more cheese as needed. 8. Spoon into bowls and top with the reserved guanciale, extra Pecorino, more black pepper, and a drizzle of olive oil if desired. Enjoy! #carbonara #carbonarapasta #italian #italianfood #pastina #EasyRecipes #onepot #onepan #comfortfood #guanciale #pecorino #pecorinoromano #easydinner #DinnerIdeas #dinner #onepotmeal #FoodTok

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