Carbone Recipe

Bring a large pot of water to a rolling boil. Add the coarse salt so the water tastes briny. Add the spaghetti or bucatini and cook until al dente according to package directions, usually 8–10 minutes. Reserve 1 1/2–2 cups of pasta cooking water before draining.

Sweat aromatics

In a large, heavy skillet or sauté pan set over medium heat, add the butter and olive oil. When butter is melted and foam subsides, add the diced onion and cook gently until translucent and beginning to caramelize, about 8–10 minutes. Stir occasionally so it doesn’t brown too quickly.

Build savory depth

Add the sliced garlic and chopped anchovies to the pan and cook another 1–2 minutes until fragrant; the anchovies will dissolve into the fat. Add the tomato paste and cook, stirring, for 2–3 minutes until it darkens slightly (this deepens the flavor).

Deglaze and reduce

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Increase heat to medium-high and reduce the wine by about half, 4–6 minutes.

Add stock and finish

Stir in the beef demi-glace (or strong beef stock), bring to a gentle simmer, and reduce for 6–8 minutes until slightly thickened. Lower heat to medium-low and whisk in the heavy cream until smooth. Stir in the lemon juice, crushed red pepper flakes (if using), and freshly ground black pepper. Taste and add salt if needed, remembering the pecorino and anchovies add saltiness.

Warm protein (if using)

If using meatballs, veal, or short rib, warm them in the sauce or in a separate pan until heated through (3–6 minutes depending on size). Remove briefly and keep warm.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce along with 1/2 cup of the reserved pasta water. Toss vigorously with tongs or two forks to coat the pasta, adding more pasta water a few tablespoons at a time as needed to achieve a glossy, clingy sauce (total 1/2–1 cup pasta water).

Cheese emulsion

Remove the pan from the heat. Sprinkle in about 3/4 cup of grated pecorino and 1/2 cup of grated parmigiano while tossing continuously to create an emulsion that thickens the sauce and helps it cling to the pasta. If the sauce seems dry, add another splash of pasta water. Adjust seasoning with salt and pepper.

Plate and garnish

Divide pasta among warm plates. Nestle meatballs or warmed protein on top if using. Finish each portion with the remaining grated cheeses, a sprinkle of chopped parsley, a crack of fresh black pepper, and microgreens if desired.