Pasta Carbonara with a Twist I Debbie Wong's Wok and Gong

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Get a large pot of water on the stove and bring it to a rolling boil, adding plenty of salt.

Chop up the pancetta.

Heat a pan on medium-high and add a dash of oil.

Add the chopped pancetta to the pan and let it sizzle.

Chop 2 cloves of garlic and add them to the pan with the pancetta, stirring to combine.

Control the heat to prevent the garlic from burning, reducing it to medium-low if necessary.

If the pancetta has a lot of fat, drain some out, but keep some for flavor.

In a bowl, crack 3 eggs and add about 1/3 cup of grated Parmesan cheese, salt, and lots of black pepper, then mix well.

Once the pasta water is boiling, add the pasta (preferably udon for a twist).

Add dill and lemon zest to the pasta for extra flavor, if desired.

Temper the egg mixture by slowly adding hot pasta water while whisking the eggs.

With 1 minute left on the pasta, add two handfuls of pasta to the boiling water.

Turn the heat on the pancetta to minimum as the pasta finishes cooking.

Once the pasta is ready, drain it and add it to the pan with the pancetta off the heat.

Pour the tempered egg mixture over the hot pasta and stir quickly to combine, allowing the heat to cook the eggs slightly without scrambling them.

Plate the pasta and garnish with additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens