by Chris Baggott


by Chris Baggott


carbonara recipe, Guanciale

Our carbonara recipe is a perfect blend of tradition and modernity, using locally sourced Tyner Pond Farm Guanciale Bacon  and our pasture raised eggs, Carbonara is a classic Italian pasta dish that has been enjoyed for centuries. This recipe features an ingredient that is unusual in Indiana, but typically used in classic carbonara recipes: Guanciale or pork jowl bacon. Guanciale is a cured meat made from pork jowls that has a rich, salty flavor that adds depth and complexity to the dish. Made from the pork jowls it’s smoked and bacon-cured.

guanciale and the best carbonara recipe

Homemade Carbonara pasta with guanciale, egg, hard Pecorino Romano and farm egg Yolks

With this recipe, you will be supporting local farmers and butchers while enjoying the best of both worlds. The guanciale or pork jowl bacon is sautéed until crispy, then combined with spaghetti, egg yolks, Pecorino Romano cheese, and black pepper to create the perfect carbonara sauce. The result is a dish that is both comforting and delicious. So, get ready to indulge in the rich and creamy flavors of locally sourced guanciale or pork jowl bacon carbonara pasta!

Pasta Carbonara with Guanciale Recipe


  • 1 pound spaghetti
  • 1 cup grated Pecorino Romano cheese
  • 4 large egg yolks
  • 1/2 pound guanciale, diced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)


  1. Cook the spaghetti in a large pot of salted water according to package instructions until al dente.
  2. Reserve 1 cup of the pasta cooking water before draining.
  3. While the pasta cooks, heat a large skillet over medium heat.
  4. Add the diced guanciale and cook, stirring occasionally, until the fat is rendered and the guanciale is crispy.
  5. In a large bowl, whisk together the egg yolks and grated Pecorino Romano cheese.
  6. Once the pasta is cooked, add it to the skillet with the guanciale and toss to coat.
  7. Remove the skillet from heat and add the egg yolk mixture, stirring quickly to combine.

The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Season with salt and pepper to taste.

Serve the pasta in bowls and garnish with fresh parsley, if desired.

The rich and salty flavor of the guanciale or pork jowl bacon adds depth and complexity to the carbonara recipe, making it a true standout. The creamy sauce, made with egg yolks, Pecorino Romano cheese, and black pepper, perfectly complements the pasta and meat. It’s a dish that is easy to make but packs a lot of flavor.

So, next time you’re in the mood for a comforting pasta dish, give this recipe a try and support your local farmers and butchers. Buying local ingredients is not only good for the economy but also for the environment, as it reduces the carbon footprint and promotes sustainability. Enjoy!

A Note on Cheese:

Parmesan and Pecorino Romano are both Italian hard cheeses, but they are made from different milks and have distinct flavors and uses.

Parmesan, also known as Parmigiano-Reggiano, is made from cow’s milk and is aged for a minimum of 12 months. It has a nutty, fruity flavor and a granular texture. It’s often grated and used as a topping for pasta dishes, soups, and salads.

Pecorino Romano, on the other hand, is made from sheep’s milk and is aged for a minimum of 5 months. It has a sharper and saltier flavor than Parmesan, and a harder texture. Pecorino Romano is mostly used as a grating cheese, and it’s a staple in many traditional Italian pasta dishes such as spaghetti carbonara.

Either cheese will work in our Carbonara Recipe, Parmesan has a nuttier, fruity flavor and is aged for at least 12 months. Pecorino Romano has a sharper and saltier flavor, is aged for at least 5 months and it’s what we prefer in this Carbonara if you can find it easily…I ordered mine online.  You can find it online at Amazon or Walmart




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