Garlic Confit Carbonara

Ingredients

• 250 g Spaghetti (or rigatoni)
• 100 g Guanciale (cubed; can substitute with pancetta)
• 10 Garlic cloves (confit in olive oil until soft)
• 3 Egg yolks (large)
• 1 Whole egg (large)
• 60 g Pecorino Romano (finely grated)
• 1 tsp Black pepper (freshly cracked)
• 0.5 cup Pasta water (starchy water reserved from boiling)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente.

2. 2

   In a cold skillet, add the cubed guanciale. Turn the heat to medium and sauté until the fat has rendered and the pork is golden brown and crispy.

3. 3

   While the pasta and guanciale cook, prepare the carbonara base. In a small bowl, mash the garlic confit cloves into a smooth paste using a fork.

4. 4

   In a separate mixing bowl, whisk together the 3 egg yolks, 1 whole egg, grated Pecorino Romano, and freshly cracked black pepper.

5. 5

   Add the mashed garlic confit paste to the egg and cheese mixture and whisk until thoroughly combined and smooth.

6. 6

   Once the guanciale is crispy, remove the skillet from the heat. If there is excessive fat, you may spoon some out, but keep enough to coat the pasta.

7. 7

   Transfer the cooked pasta directly from the water into the skillet with the guanciale using tongs. Do not drain the pasta water yet.

8. 8

   Add a splash of starchy pasta water to the skillet and toss the pasta with the guanciale and rendered fat to emulsify slightly.

9. 9

   Ensure the pan is not too hot (let it cool for 30 seconds off the heat if necessary) to prevent the eggs from scrambling. Pour the egg and garlic mixture over the pasta.

10. 10

    Toss vigorously and continuously, adding small splashes of pasta water as needed, until the sauce thickens into a creamy, glossy coating that clings to the noodles.

11. 11

    Serve immediately with an extra sprinkle of Pecorino Romano and more black pepper if desired.

Notes

To make garlic confit: Submerge peeled garlic cloves in olive oil in a small saucepan or oven-safe dish. Simmer on very low heat for 30-40 minutes or bake at 250°F (120°C) until the cloves are soft and pale golden. Store leftovers in the fridge.

Nutrition per serving

• main
• pasta
• dinner
• garlic
• carbonara
• Italian