Carbone Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb spaghetti or bucatini and cook until just shy of al dente (about 7–8 minutes for bucatini, 8–9 minutes for spaghetti depending on package). Reserve 1½ cups of the starchy pasta cooking water, then drain the pasta, keeping it hot.

Toast pepper

While pasta cooks, heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons coarsely ground black pepper and toast for 30–45 seconds, stirring, until fragrant — this blooms the pepper. Remove pepper to the edge of the pan.

Finish pasta in pan

To the skillet with toasted pepper and rendered guanciale (see Sauce Base steps), add the drained pasta. Toss to coat for 30 seconds. Remove the pan from heat.

Emulsify with egg & cheese

In a wide shallow bowl or mixing bowl, whisk together 3 egg yolks, 1 whole egg, and 1 cup finely grated Pecorino Romano until smooth. Add 2–4 tablespoons reserved pasta water to temper and loosen the mixture. With the skillet off the heat, add the pasta into the egg-cheese mixture a bit at a time, tossing quickly (tongs or two forks) to create a glossy, silky sauce. Add more reserved pasta water, 1–2 tablespoons at a time, until the sauce reaches a creamy consistency that coats the pasta (should use about ½–1 cup total).

Stir in 4 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil into the tossed pasta so they melt and emulsify into the sauce. Taste and adjust with a pinch of salt if needed. Divide among warm plates and finish with additional grated Pecorino and a generous crack of black pepper.

Prepare guanciale

Cut 8 oz guanciale into ¼–½-inch lardons (short batons). Pat dry with paper towel if damp.

Render guanciale & garlic

Place a large heavy skillet over medium heat. Add the guanciale pieces and cook, stirring occasionally, until fat renders and edges are crisp and golden, about 6–8 minutes. Add 2 peeled garlic cloves whole to the pan during the last 2 minutes to infuse oil; then remove and discard the garlic (or keep if you like a stronger garlic presence).

Deglaze & tint (optional)

If using, add 2 tablespoons dry white wine to the hot pan to deglaze, scraping up browned bits; cook until mostly evaporated (about 1 minute). Stir in 1 teaspoon tomato paste, cook for 30 seconds to deepen color and flavor, then reduce heat to low and keep the crispy guanciale and fat in the skillet; remove from heat before combining with egg mixture to prevent scrambling.

Prepare egg-cheese emulsion

In a medium bowl whisk together 3 large egg yolks and 1 whole egg until smooth. Whisk in 1 cup finely grated Pecorino Romano until a thick paste forms. Add 2–4 tablespoons reserved pasta water to loosen and temper; set aside. (This step parallels the Emulsify step in Pasta & Finish so you can combine hot pasta safely.)

Use reserved pasta water as needed

Have the reserved 1½ cups pasta water at hand. Add small amounts (1–2 tablespoons) while tossing to achieve a silky emulsion without scrambling the eggs. Keep extra water to adjust final consistency.