Carbonara with Cured Egg Yolk

The carbonara technique used in this video is based on Luciano Monosilio's method except I add a couple flavor enhancers to my spaghetti carbonara version that I think takes it over the top.

At it's most basic, carbonara is typically eggs, cheese like pecorino romano or parmigiana, and guanciale that is emulsified into a sauce by tossing with hot pasta. For my version, I use whole garlic cloves to create a garlic infused guanciale fat and cured egg yolk to add some more yolk flavor.

Ingredients:

  • 150 g Guanciale (or pancetta or thick cut bacon), cut into small cubes

  • 3 cloves garlic

  • 3 eggs (Note: Yolks only can be used, I typically do whole eggs)

  • 1 cured egg yolk, grated

  • 50 g Pecorino romano

  • 20 cranks of  fresh ground pepper

  • 227 g (1/2 lb) spaghetti, preferably bronze cut

  • Coarse kosher salt, to taste

Method:

  1. Cut the guanciale into small cubes, and smash the garlic cloves with the flat of the knife and remove the skin.

  2. Add the guanciale and garlic cloves to a cold pan over low heat. Render out the fat until the guanciale is golden brown, about 8-10 minutes while stirring occasionally. Remove the garlic cloves and strain the guanciale from the garlic-infused fat. Set both aside.

  3. Bring a large pot of salted water to boil (10 grams of salt per 1 liter of water).

  4. Meanwhile in a large mixing bowl add the 3 whole eggs, 1/2 of the grated cured yolk, the pecorino, and black pepper. Whip the ingredients together with a whisk.

  5. Add the spaghetti to the boiling water and set a timer for 1-2 minutes less than the package says.

  6. With the pasta almost done, place the mixing bowl on top of the pasta pot and slowly begin to mix the egg mixture until it starts to become creamy. Once there, immediately pull it off the heat.

  7. Add the cooked drained spaghetti to the bowl, with a spoonful or two of the garlic-infused fat and rapidly toss the pasta. Once the sauce has coated the pasta and is creamy toss in the guanciale cubes. Taste the pasta! Add salt if needed (it likely will not need much, if any).

  8. Serve immediately. Top with the rest of the grated cured egg yolk (or more pecorino, parsley, etc.).

Ethan Chlebowski