Creamy Lamb Chopper Carbonara

A rich and nutty twist on classic carbonara, featuring the buttery, smooth flavors of Cypress Grove’s Lamb Chopper creamy sheep’s milk cheese.

Servings: 4

Time: 30 minutes

Ingredients:

  • 12 oz spaghetti (or bucatini)
  • 4 oz guanciale (or pancetta), diced
  • 2 whole eggs + 2 egg yolks
  • 1 cup Lamb Chopper cheese, finely grated
  • ½ cup sheep’s milk (optional, for extra creaminess)
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Cook pasta 1-2 minutes less than al dente, as it will finish cooking in the sauce.
    • Reserve 1 cup of pasta water before draining.

  2. Prepare the Guanciale:

    • In a large skillet, cook the guanciale over medium heat until crispy (about 5 minutes).
    • Remove from heat, leaving the rendered fat in the pan.

  3. Make the Carbonara Sauce:

    • In a bowl, whisk eggs, egg yolks, grated Lamb Chopper cheese, sheep’s milk (if using), and black pepper until smooth.

  4. Combine Everything:

    • Toss the drained pasta into the skillet with the rendered fat.
    • Remove from heat and slowly stir in the egg mixture, tossing quickly to create a creamy sauce.
    • Gradually add reserved pasta water, 1 tablespoon at a time, until the sauce reaches a silky consistency.

  5. Serve & Enjoy:

    • Plate immediately and top with extra grated Lamb Chopper cheese and a bit more black pepper.
    • Pair with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio.

Why Lamb Chopper Works in Carbonara:

  • Creamy & Buttery: Lamb Chopper has a smooth, meltable texture that blends beautifully into the sauce.
  • Nutty & Sweet Notes: It adds a mild, slightly caramelized depth that complements the richness of the guanciale.

Recipe adapted from Serious Eats