Chitarra Carbonara Recipe
GUANCIALE, EGG JAM, PECORINO, KING TRUMPET MUSHROOMS
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Ingredients
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Pasta & Salt Water
Guanciale & Fat
Mushrooms
Egg Jam & Cheese Emulsion
Finishing & Garnish
Method
Pasta & Salt Water
- 1
Bring water to boil
In a large pot bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tablespoons kosher salt once boiling.
- 2
Cook pasta
Add 12 oz chitarra to the boiling salted water and cook until al dente, following package time minus 1 minute (typically 7–9 minutes). Reserve 1 cup of pasta cooking water before draining.
Guanciale & Fat
- 3
Prepare guanciale
While the water heats, slice 6 oz guanciale into 1/4" (6 mm) lardons or small dice. Pat dry if very wet.
- 4
Render guanciale
Place a large heavy skillet over medium heat. Add the guanciale (no additional oil initially). Cook, stirring occasionally, until fat renders and edges are crisp and golden, about 6–8 minutes. Spoon rendered fat into a bowl leaving roughly 1–2 tablespoons of fat in the pan. Add 1 teaspoon extra-virgin olive oil to the pan if needed to prevent burning.
Mushrooms
- 5
Prepare mushrooms
Trim stems of 8 oz king trumpet mushrooms and slice lengthwise into 1/4" (6 mm) planks or bite-sized pieces to mimic a meaty texture.
- 6
Sear mushrooms
In a separate skillet, heat 1 tablespoon unsalted butter over medium-high heat until foaming. Add the sliced mushrooms in a single layer (work in batches if necessary). Sear without moving for 2–3 minutes to get color, then stir and cook another 1–2 minutes until golden. Add 1 teaspoon fresh thyme, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Cook until mushrooms are tender and deeply colored, about 4–6 minutes total. Remove from heat and set aside.
- 7
Egg Jam & Cheese Emulsion
- 8
Make egg jam (tempering)
In a medium bowl whisk together 6 egg yolks and 1 whole egg until smooth. Add 3 tablespoons cold water and 1 cup finely grated pecorino romano. Whisk in 1 teaspoon freshly ground black pepper. Temper the eggs by very slowly whisking in about 1/4 cup of the reserved hot pasta water, a tablespoon at a time, until the mixture is warmed and loose (this prevents scrambling).
- 9
Finish emulsion
Once tempered, place the bowl in a warm spot. The emulsion should be creamy and slightly thickened; if too thick, whisk in up to 2 more tablespoons warm pasta water to reach a saucy consistency that will coat pasta.
Assembly & Finish
- 10
- 11
Emulsify with egg jam
Pour the tempered egg-and-pecorino mixture over the pasta, tossing continuously with tongs or a large spoon so the residual heat creates a glossy creamy sauce. Add reserved pasta water a few tablespoons at a time as needed to loosen the sauce and achieve a silky texture (you may not need the full cup). Work quickly and keep the pan off direct heat or on the lowest flame to avoid curdling.
- 12
Adjust seasoning & serve
Taste and adjust seasoning: add salt sparingly (pecorino and guanciale are salty) and more freshly ground black pepper to taste. Plate the pasta, finish with 1/4 cup finely grated pecorino romano, a grind of black pepper, and optional microgreens or chopped parsley for brightness.