Clams Carbonara Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz spaghetti or linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside briefly.

While pasta cooks, scrub and rinse 1 lb cleaned littleneck clams. Discard any open clams that do not close when tapped. Heat 1 teaspoon olive oil in a wide skillet over medium-high heat. Add clams, cover, and steam for 3–5 minutes until clams open. Remove clams with tongs as they open and transfer to a bowl, leaving clam juices in the pan. Discard any unopened clams.

Cut 6 oz thick-cut bacon into 1/2-inch pieces. In a large skillet over medium heat, add bacon and cook until fat renders and edges crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate leaving most of the bacon fat in the pan. Add 1 tablespoon unsalted butter to the bacon fat, then add 1 cup sliced mushrooms and sauté until browned and moisture evaporates, about 4–5 minutes. Return bacon to the pan with mushrooms and stir to combine.

Reduce heat to medium-low. Add 4 cloves garlic (minced or thinly sliced) and 1 minced shallot to the bacon-mushroom mixture. Sauté until fragrant, about 1–2 minutes, being careful not to burn the garlic. Pour in 3 tablespoons dry red wine and scrape any browned bits from the bottom of the pan. Let the wine reduce until slightly syrupy, about 1–2 minutes.

Prepare egg-cream mixture

In a medium bowl, whisk together 3 egg yolks, 1 tablespoon heavy cream, 3 tablespoons grated Pecorino Romano (or Parmesan), and 1 teaspoon freshly ground black pepper until smooth and slightly thickened.

Temper the egg mixture: take a ladle (about 2 tablespoons) of the hot reserved pasta cooking water and whisk it into the yolk mixture to raise its temperature. Repeat with one more ladle if needed, whisking quickly so the yolks don’t scramble.

With the skillet off the direct heat (or on the lowest heat), add the drained pasta to the skillet with the bacon, mushrooms, and reduced wine/clams juices. Toss to coat. Add the opened clams back into the pan (reserve a few in shells for garnish if desired). Slowly pour the tempered egg-cream-cheese mixture over the pasta while tossing constantly. Add up to 1/2 to 1 cup reserved pasta water as needed, a splash at a time, to create a glossy, silky sauce that clings to the pasta. The residual heat will cook the yolks gently and form the carbonara-style emulsion; do not return to high heat or eggs may scramble.

Taste and adjust seasoning with up to 1 teaspoon sea salt (mind the saltiness of the bacon and cheese). Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon extra-virgin olive oil. If desired, squeeze juice from 1/2 lemon over the pasta for brightness and toss briefly.

Divide the pasta among 4 plates (servings). Garnish each plate with any reserved clams in shell, an extra sprinkle of grated cheese, and a crack of black pepper. Serve immediately.