The Silkiest Carbonara
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Put guanciale in a large skillet and place over medium-low heat
2
Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes
3
Pour into a fine-mesh sieve set over a small bowl; reserve drippings
4
Transfer guanciale to a large bowl and let cool slightly
5
Add egg yolks and egg to bowl; whisk to blend
6
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
7
Drain, reserving 1/2 cup pasta cooking liquid
8
To egg mixture, immediately add rigatoni, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat
9
Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches
10
Add green, pink, and white pepper (or 1 1/2-2 teaspoons black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed
11
Season to taste with salt and black pepper
12
Divide among bowls
13
Garnish with Pecorino
14
Put guanciale in a large skillet and place over medium-low heat
15
Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes
16
Pour into a fine-mesh sieve set over a small bowl; reserve drippings
17
Transfer guanciale to a large bowl and let cool slightly
18
Add egg yolks and egg to bowl; whisk to blend
19
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
20
Drain, reserving 1/2 cup pasta cooking liquid
21
To egg mixture, immediately add rigatoni, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat
22
Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches
23
Add green, pink, and white pepper (or 1 1/2-2 teaspoons black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed
24
Season to taste with salt and black pepper
25
Divide among bowls
26
Garnish with Pecorino