Carbonara

Mango Crepe

Fill a large pot with 4 liters of water and bring to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Bring water to boil

Add 12 oz spaghetti and cook until just shy of al dente (follow package for timing and subtract 1 minute). Stir occasionally to prevent sticking.

Cook spaghetti

Before draining, reserve 1 cup of the hot pasta cooking water in a heatproof measuring cup. Do not rinse the pasta. Drain the pasta and set aside briefly.

While the pasta water is heating, combine 4 egg yolks and 1 whole egg in a medium bowl. Whisk together until smooth. Add 1 cup finely grated Pecorino Romano and 1 teaspoon freshly ground black pepper. Whisk until combined into a thick, creamy paste. Set aside.

Make egg-cheese mixture

If you prefer a smoother texture, mix the egg-cheese mixture with a fork or small whisk and taste for seasoning; Pecorino is salty so additional salt usually isn't needed.

Place a large skillet over medium heat. Add the 6 oz guanciale lardons (do not crowd the pan). If guanciale appears very lean and at risk of sticking, add 1 teaspoon olive oil. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes.

Render the guanciale

Reduce heat to low to keep the fat warm but not smoking. Use a slotted spoon to transfer the crisped guanciale to a paper towel-lined plate, leaving the rendered fat in the pan.

Return the drained hot pasta to the skillet off the heat (or set skillet over the lowest possible heat). Toss the pasta in the warm rendered guanciale fat for 30–60 seconds to coat.

Combine pasta and fat

Add about 1/3 cup of the reserved pasta water to the skillet and toss to create a thin glossy emulsion with the fat. You may add more water as needed; keep most of the water warm.

Emulsify with reserved water

Remove the skillet from any direct heat (important to avoid scrambling). Immediately pour the egg-cheese mixture over the hot, well-tossed pasta while continuously tossing or stirring vigorously with tongs or a fork. The residual heat will gently cook the eggs, creating a silky sauce. Add more reserved pasta water, a tablespoon at a time, if the sauce is too thick. Aim for a smooth, clingy sauce that coats the strands.

Add egg-cheese mixture

Stir in the crisped guanciale pieces. Taste and adjust texture with up to 1/2 cup additional reserved pasta water if needed; do not add salt unless necessary. Divide among 4 plates. Sprinkle additional Pecorino Romano (about 1 tablespoon total) and extra freshly ground black pepper to taste. Serve immediately.

Finish and serve

spaghetti (or long pasta like bucatini)

water

kosher salt (for pasta water)

large egg yolks

large whole egg

Pecorino Romano, finely grated

freshly ground black pepper

guanciale (or pancetta if unavailable), cut into 1/4" lardons

extra-virgin olive oil (optional, only if guanciale is very lean)

reserved pasta cooking water

additional Pecorino Romano for serving

additional freshly ground black pepper for serving

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt until evenly combined.

Combine dry ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Whisk in 1 cup whole milk, 1 tablespoon water, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until blended.

Add wet ingredients

Gradually pour the wet mixture into the dry ingredients while whisking (or blend with an immersion blender) until a smooth, thin batter forms. Scrape bowl sides. The batter should be pourable—similar to heavy cream. If lumps remain, strain the batter through a fine-mesh sieve.

Make a smooth batter

Cover the batter and let it rest in the refrigerator for 30 minutes to 1 hour (this relaxes gluten and yields tender crepes). If short on time, rest 10–15 minutes.

Rest the batter

Peel and dice the 2 ripe mangoes. Reserve about 1/2 cup diced mango for topping. Place the remaining diced mango in a bowl and mash slightly with a fork or pulse once in a blender to create a chunky purée. Stir in 1 tablespoon powdered sugar and 1 teaspoon lemon juice to brighten flavor; adjust sweetness to taste.

Prepare mango

In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form. For a richer, slightly tangy filling, fold in 2 ounces softened cream cheese before gently folding in the whipped cream until smooth and fluffy.

Make whipped cream filling

Fold about 1/2 cup of the mango purée or chopped mango into the whipped cream (or whipped cream + cream cheese mixture) to create a mango cream filling. Reserve extra puréed mango and diced mango for topping.

Assemble mango filling

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat until hot. Lightly brush or wipe the surface with a little melted butter or neutral oil (use about 1 teaspoon per crepe).

Heat the pan

Give the rested batter a gentle whisk. Pour about 1/4 cup batter into the center of the hot pan, immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even round. Cook until the edges lift and the underside is lightly golden, about 30–45 seconds. Use a thin spatula to flip and cook the second side 10–20 seconds until set. Transfer to a plate and stack loosely; repeat, brushing the pan with more butter as needed, to make about 8 crepes (yield depends on pan size and batter thickness).

Cook crepes

Lay one crepe flat. Spoon about 2–3 tablespoons of mango cream filling along the center, then fold the crepe in half or into a roll. Repeat with remaining crepes and filling.

Fill crepes

Place filled crepes on serving plates. Spoon reserved diced mango and any extra purée over the crepes. Dust with a little powdered sugar if desired and drizzle 1–2 teaspoons maple syrup or honey over the top. Serve immediately.