The Silkiest Carbonara

Name: The Silkiest Carbonara
Ingredients: ¼ pound guanciale (salt-cured pork jowl) or pancetta, cut into ⅓-inch cubes; 7 large egg yolks; 1 large egg; 1 pound rigatoni; Kosher salt; ½ cup finely grated Pecorino or Parmesan, plus more for garnish; 2 teaspoons freshly ground black pepper (or ¾ teaspoon freshly ground green peppercorns plus ¾ teaspoon freshly ground pink peppercorns plus ½ teaspoon freshly ground white peppercorns), plus more

3.6

(220)

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Servings: 5

Cost: $3.29 /serving

Author : Alex Lau

recipes guanciale pasta

Ingredients

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¼ pound guanciale (salt-cured pork jowl) or pancetta, cut into ⅓-inch cubes7 large egg yolks1 large egg1 pound rigatoniKosher salt½ cup finely grated Pecorino or Parmesan, plus more for garnish2 teaspoons freshly ground black pepper (or ¾ teaspoon freshly ground green peppercorns plus ¾ teaspoon freshly ground pink peppercorns plus ½ teaspoon freshly ground white peppercorns), plus more

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Instructions

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Step 1

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 3

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Step 4

Divide among bowls. Garnish with Pecorino.