Roman Carbonara

Serves 2

Ingredients:

1/4 lbs Linguine noodles 

3 egg yolks 

1/3 cup parmigiana reggiano grated 

1/3 cup pecorino Romano grated

1 Tbsp black peppercorn

1 lemon zested

1/3 cup pancetta chopped (if you can find it, the more authentic version has guanciale/cured pork cheek) 

Directions: 

Bring a large pot of generously salted water to a boil.

Add the pasta and cook until al dente, following the package instructions. Reserve some pasta water before draining in case the sauce needs to be adjusted.

While the pasta cooks, heat a sauté pan over medium heat and add the pancetta. Slowly render the fat until the pancetta becomes crispy and golden brown.

Remove the pancetta from the pan and transfer it to a paper towel-lined plate to drain. Reserve some of the rendered fat if desired for additional flavor.

In a large metal mixing bowl, combine the egg yolks, grated cheese, freshly cracked black pepper, lemon zest, and most of the cooked pancetta. Mix until combined.

Once the pasta is al dente, drain it and immediately add it to the bowl with the egg mixture.

Using tongs or a large fork, quickly toss the pasta with the egg and cheese mixture. The heat from the pasta will gently cook the eggs and create a smooth, creamy sauce. If needed, add a small amount of reserved pasta water to loosen the sauce and achieve the desired consistency.

Twirl the pasta into a shallow bowl and plate.

Finish with the remaining crispy pancetta, fresh lemon zest, additional grated cheese, and cracked black pepper.

Serve immediately and enjoy.

Chef Scout Recon Tip: Carbonara is a lesson in temperature control. There is no cream in the sauce—the creamy texture comes from the emulsion created between the egg yolks, cheese, rendered fat, and starchy pasta water. Control the heat, and the dish takes care of itself.