Carbone Recipe
Make Carbone Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Spicy tomato-cream sauce
Finishing & garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add rigatoni or bucatini and cook until very al dente (1–2 minutes less than package instructions), about 7–8 minutes depending on shape. Reserve 1 1/2 to 2 cups of pasta cooking water, then drain pasta and set aside.
Spicy tomato-cream sauce
- 2
Crisp the guanciale
In a large sauté pan or heavy skillet over medium heat, add the diced guanciale or pancetta. Cook, stirring occasionally, until fat is rendered and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer the crispy pieces to a plate lined with paper towel, leaving the fat in the pan.
- 3
Sauté aromatics
With the pan over medium-low heat, add 2 tablespoons olive oil and 2 tablespoons butter to the rendered fat. Add the chopped shallot and cook until soft and translucent, about 3 minutes. Add the minced garlic, chopped anchovies and red pepper flakes and cook, stirring, until fragrant and anchovies have melted into the fat, about 1–2 minutes.
- 4
Develop tomato base
Increase heat to medium, add the tomato paste and cook while stirring 1–2 minutes to deepen the flavor. Deglaze the pan with 1 tablespoon dry white wine, scraping any browned bits. Add crushed tomatoes, stir to combine, and simmer gently for 6–8 minutes to concentrate and meld flavors.
- 5
Add cream and season
Lower heat to medium-low and stir in 1 cup heavy cream. Let the sauce warm and thicken slightly, about 3–4 minutes. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust heat with additional red pepper flakes if desired.
Finish & garnish
- 6
Combine pasta and sauce
Return the drained pasta to the pot or to the skillet with the sauce (if the skillet is large enough). Add about 1/2 cup of reserved pasta water and toss to coat. Add more pasta water a little at a time until the sauce clings to the pasta and reaches a silky, slightly loose consistency (total 1/2–1 1/2 cups as needed).
- 7
Mount with butter and cheese
Off the heat, add the cold cubed butter and 1 cup grated Parmigiano-Reggiano and 1 tablespoon Pecorino. Toss vigorously (or use tongs) to emulsify the sauce into a glossy coating on the pasta. Stir in the crispy guanciale pieces and chopped parsley.
- 8