Chili Crisp Carbonara

• •1 lb spaghetti or bucatini
• •6 oz guanciale or thick-cut pancetta, diced into 1/4-inch lardons
• •4 large egg yolks
• •1 large whole egg
• •1 cup Pecorino Romano cheese, finely grated
• •0.5 cup Parmigiano-Reggiano cheese, finely grated
• •3 tablespoon spicy chili crisp (such as Lao Gan Ma or homemade), divided
• •1 teaspoon freshly cracked coarse black pepper
• •2 tablespoon scallions, thinly sliced on a bias
• • to taste kosher salt for pasta water

Instructions

1. 1

   Bring a large pot of water to a boil and season lightly with kosher salt (keep in mind the pork, cheese, and chili crisp will provide plenty of salt).

2. 2

   In a medium bowl, whisk together the 4 egg yolks, 1 whole egg, grated Pecorino Romano, Parmigiano-Reggiano, 2 tablespoons of the chili crisp, and coarse black pepper until a thick, uniform paste forms.

3. 3

   Place the diced guanciale or pancetta into a large, cold skillet or Dutch oven. Set heat to medium-low and cook slowly, stirring occasionally, until the fat has rendered and the meat is golden brown and crispy (about 8-10 minutes). Remove the pan from the heat, leaving the rendered fat and pork in the pan.

4. 4

   Drop the pasta into the boiling water and cook until just shy of al dente, about 2 minutes less than package directions.

5. 5

   Using tongs, transfer the hot pasta directly from the boiling water into the skillet with the rendered pork fat. Toss vigorously over low heat for 1 minute to coat the strands. Remove the pan completely from the heat.

6. 6

   Ladle about 1/3 cup of hot starchy pasta water into the egg and cheese mixture, whisking rapidly to temper the eggs so they don't curdle.

7. 7

   Pour the tempered egg mixture into the warm skillet with the pasta. Immediately toss and stir continuously with tongs, adding splashes of hot pasta water as needed (about 2-4 tablespoons), until the cheese melts and emulsifies into a glossy, velvety red-tinted sauce that clings to every noodle.

8. 8

   Divide immediately among 4 warmed shallow bowls. Drizzle the remaining 1 tablespoon of chili crisp over the top, then garnish with thinly sliced scallions and an extra sprinkle of grated Pecorino Romano.

Chef's Tips

• 💡Control the heat carefully: Never add the egg mixture over direct high heat, or the eggs will scramble rather than form a silky sauce.
• 💡Choose a chili crisp that has plenty of crunchy sediment (fried garlic, shallots, soybeans) along with the aromatic chili oil for maximum texture.
• 💡Reserve at least 1 cup of pasta cooking water before draining; the starch in the water is the magic key to achieving a cohesive, glossy emulsion.