Penne Carbonara - Chef Recipe by Alfredo Forte

Ingredients

1 Tbs butter
300 g six-month dried guanciale
2 Tbs fresh chives
1/2 cup Parmesan
1 Tbs pepper
400 g penne pasta

Method

Heat butter in a large frying pan or saucepan over a medium heat and sauté the guanciale for 3-4 minutes. Remove and set aside.

Reduce heat to low and stir in the parsley, chives, Parmesan and freshly ground black pepper. Stir until well combine and heated through for about 4-5 minutes.

Toss the freshly cooked pasta through the sauce.

Serve hot, garnished with shaved Parmesan.

Recipe provided by Basilico Cafe