Carbonara Beans

Ingredients

• 2 Eggs (Use 1 whole egg plus 1 egg yolk.)
• 0.5 cup Freshly grated Parmesan cheese (Aged Parmigiano Reggiano is recommended. Do not use pre-grated Parmesan, as it may not melt properly.)
• 100 g Guanciale (Speck may be substituted. Start guanciale in a cold pan so its fat renders as it heats.)
• 2 tbsp Olive oil (Optional; use if the speck or other substitute does not release enough fat to crisp. About 2 tablespoons of hot fat or oil are used to temper the eggs.)
• Freshly cracked black pepper (Use to taste.)
• 400 g Butter beans (Drain, reserving the liquid.)
• 2 tbsp Reserved butter-bean liquid (Use more as needed to loosen the sauce.)

Steps

1. 1

   Drain the butter beans, reserving their liquid. Finely grate the Parmesan. Separate the eggs so you have 1 whole egg and 1 yolk, then crack them into a bowl and whisk together until smooth.

2. 2

   Add the grated Parmesan and several generous grinds of black pepper to the egg mixture. Whisk until thoroughly combined and set aside near the stove.

3. 3

   Place the guanciale in a cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the pieces are crisp and golden, about 5–7 minutes. If using speck or another lean substitute that does not release enough fat, add the olive oil and cook until crisp.

4. 4

   Remove the skillet from the heat briefly. Measure about 2 tablespoons of the hot rendered fat or oil and slowly whisk it into the egg-and-Parmesan mixture in a thin stream. This tempers the eggs and helps prevent scrambling.

5. 5

   Return the skillet to the lowest possible heat. Add the drained butter beans and gently stir to coat them in the rendered fat. Warm them slowly for 2–3 minutes; do not let the pan become hot enough to fry or scramble the egg mixture.

6. 6

   Add 2 tablespoons of the reserved bean liquid to the skillet. Stir gently until the beans are warmed through and the liquid has mixed with the pan juices.

7. 7

   Turn off the heat and pour the tempered egg-and-Parmesan mixture over the beans. Stir continuously and gently so the residual heat thickens the mixture into a glossy sauce without curdling the eggs.

8. 8

   Control the temperature by moving the skillet on and off the burner as needed. If the sauce begins to catch, turn off the heat and keep stirring until smooth. The finished sauce should cling to the beans rather than look lumpy or scrambled.

9. 9

   If the sauce is too thick, stir in additional bean liquid a small splash at a time. If it is too loose, add a little more grated Parmesan and continue stirring off the heat.

10. 10

    Finish with the crisp guanciale or speck and more freshly cracked black pepper. Serve immediately while creamy and hot.

Notes

The dish is rich and may provide two smaller servings. Keep the beans on the lowest heat possible and use patience when incorporating the egg mixture; the sauce should thicken from residual heat, not direct high heat. The creator used speck and olive oil because local guanciale was unavailable.

Nutrition per serving

• main
• quick
• high-protein
• high-fiber
• Italian-inspired
• stovetop
• one-pan
• comfort food