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Gouda Carbonara

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4-ingredient pasta ready in less than 20 minutes? Yes, please! This Smoked Gouda Carbonara offers a twist on the classic recipe. By swapping Pecorino Romano for Gouda, the rich and velvety sauce gains a delicious smoky flavor. A must-try! Instructions are below. Save for later! Serves 3 INGREDIENTS 4 ounce diced pancetta ½ pound dried pasta 3 large egg yolks 3 ounces smoked Gouda cheese, finely grated PREPARATION 1. Heat a pan over medium-low heat. Once hot, add the diced pancetta and cook until brown and crispy, about 6-8 minutes, stirring occasionally. Remove the pancetta from the pan, leaving the rendered fat. 2. While the pancetta cooks, prepare the pasta according to the package instructions in salted water. Reserve 1 cup of the pasta water, then drain the pasta. 3. In a bowl, combine the egg yolks and grated Gouda cheese. Slowly add the reserved pasta water, one tablespoon at a time, mixing between additions until it forms a paste, using about 3 tablespoons total. 4. Add the drained pasta to the pan with the pancetta fat and toss to coat. With the heat off, add the egg and cheese mixture, stirring to distribute evenly. While tossing, slowly drizzle in the hot pasta water, using about ⅓-½ cup, or more if needed to fully coat the pasta. 5. Return the pancetta to the pan, toss to combine, and serve immediately. 6. Enjoy!
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