Cedro’s carbonara recipe: ‘Experience some very authentic Italian food’

Tucked away in Newbury Park is Cedro, a casual Italian eatery located in a strip mall. But don’t let the location fool you: This restaurant does not skimp on authenticity.

Co-owned by Chef Matteo Di Nicola and Mattia Raimondi, who originally met in Italy and reconnected in the United States, Cedro also landed on California’s Michelin Guide.

The business partners decided on Newbury Park for their restaurant’s location because it reminded them of back home. They thought it would be the perfect spot for customers come and hopefully “experience some very authentic Italian food,” they said.

While Cedro’s osso bucco and tagliatelle al ragù are popular, Di Nicola wanted to share his recipe for Cedro’s signature carbonara with Nexstar’s KTLA.

“Matteo, I believe, is a magician in the kitchen,” Raimondi said. “Honestly, it’s like being in Italy. It really focuses on the Italian experience.”

Cedro’s carbonara

Yield: 2 servings. Cook time: 20 minutes.

Ingredients

• 1/2 pound pasta (tonnarelli or spaghettoni)
• 1/4 cup guanciale
• 1 Egg
• 1 cup of pecorino cheese

Instructions

1. In a large pot of salted water, begin cooking the pasta according to the package directions.
2. Heat a pan over medium heat. Once hot, add 1 tablespoon of olive oil and guanciale. Cook the guanciale, stirring frequently, until crispy. Remove the guanciale to a plate, reserving the oil in the pan. Take the pan off the head and set the guanciale aside.
3. In a separate pan, off the heat, add the egg, pecorino and black pepper. Mix until it reaches a moist, dough-like consistency. Place the pan over low heat, making sure the mixture does not burn. 
4. Once the pasta is cooked, transfer the pasta with a small amount of pasta water to the pan with the guanciale oil. Toss the pasta in the pan for a moment, allowing it to absorb the flavor. It’s OK if there’s a little liquid in the pan with the pasta.
5. Add the pasta, and the liquid, to the pan with the egg and cheese mixture. Take that pan off the heat and stir until the mixture begins to reach a creamy consistency. Place it back over the heat and stir, allowing the sauce to coat the pasta. 
6. Divide the pasta among two plates. Finish with the reserved guanciale, a few grinds of black pepper and a sprinkle of pecorino.

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