Carbonara

Adapted by Kyle Libramonte

Prep Time:10 m ● Cook Time:20 m

Serves 4

Ingredients:

1 lb Spaghetti
2 tsp Kosher salt (for pasta water)
4 oz Bacon (or guanciale or pancetta), diced
2 Large eggs
2 Large egg yolks
1 cup Pecorino Romano, freshly grated (or Parmesan)
Black pepper, freshly ground, to taste

Instructions:

Cook Pasta
Fill Claypot with water, add salt, and set to Pasta Mode.
Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain. Leave 1/2 cup water in Claypot.
Render Guanciale
Set Claypot to Sauté HIGH. Add (guanciale or pancetta ) bacon and cook until crispy, about 5 minutes. Remove and set aside, leaving rendered fat.
Prepare Sauce Base
In a bowl, whisk eggs, yolks, cheese, and black pepper until creamy.
Combine Pasta & Sauce
Return spaghetti to Claypot with splash of reserved pasta water. Turn off heat but keep warm.
Stir in egg-cheese mixture quickly, tossing until sauce emulsifies glossy (without scrambling).
Add more pasta water as needed for silky consistency.
Finish & Serve
Stir in crispy bacon (guanciale or pancetta)
Top with extra Pecorino Romano and black pepper.
Serve straight from Claypot for rustic Italian charm.

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Carbonara

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