This is kind of a cross between carbonara and the creamiest, richest mac and cheese you’ve ever eaten. The classic Roman dish is made with cured pork jowl known as guanciale, which is not smoked. You can totally use it in this recipe, or even bacon for that matter, but I love using the smoked porchetta, with its fennel and herbal undertones, adding even more flavor to the dish.
Bring a large pot of water to a boil over high heat, add the pasta and
While the water is coming to a boil, combine the oil and porchetta in a large, deep sauté pan over medium heat and cook, stirring occasionally, until golden brown and crisp, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
While the bacon is cooking, whisk together the egg yolks, cream, and Parmesan in a large bowl until smooth.
Add the hot drained pasta to the pan that the pancetta was cooked in and toss for 1 minute over low heat to coat the pasta in the bacon fat. Remove the pan from the heat and pour the egg mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure the eggs don’t scramble). Stir in the bacon and the tomato confit.
Thin out the sauce with a bit of the reserved pasta water, if needed, until it reaches the desired consistency. Season the carbonara with pepper and taste for salt. Mound the pasta into warm serving bowls and garnish each with a fried egg and chopped chives. Serve with additional cheese on the side.
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