In Which Bon Appetit Teaches Us a Thing or Two

Bon Appetit, last month (or was it two months ago? My, how time flies…), had a whole section on eggs. The softest scrambled eggs, foolproof hard-boiled eggs, the loftiest souffle…you get the picture. All with gorgeous, shiny pictures of each and every dish.
One of those dishes was “The Silkiest Carbonara.” Being pasta lovers (both for its simplicity and the amazing amount of carbs one gets to consume), we decided to give it a try.
And it was yummy! Hard to believe that a sauce of basically just egg could turn into something creamy and delectable, but there you have it…creamy, cheesy, and peppery. If you don’t like pepper, this isn’t for you – so be warned.
But if you do…why not try the silkiest carbonara? After all, Bon Appetit vouched for it.
So yummy there’s only one picture…?

The Silkiest Carbonara

Adapted from recipe by Barbara Lynch for Bon Appetit
Now, I must admit, if you don’t like this, it’s not really Bon Appetit’s fault. The Boy and I took a good amount of liberties with the recipe, switching in bacon for guanciale* and eliminating a bunch of different colored peppercorns, as we weren’t going to go buying all kinds of peppercorns when he doesn’t really like them all that much anyway. Follow the link above to try the original if you don’t want to take our (slightly) easier way out…or try them both and let me know what you think!
1/4 pound bacon
7 large egg yolks
1 large egg
1 pound rigatoni
Kosher salt
1/2 cup finely grated Pecorino or Parmesan, plus more for garnish

1 1/2-2 tsp. freshly ground black pepper, plus more to taste
Put bacon in a large skillet and place over medium-low heat. Cook, stirring frequently, until bacon is cooked but not too crispy. Reserve drippings. Let bacon cool slightly and cut into 1/3-inch pieces. Add egg yolks and egg to bowl; whisk to blend.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
To egg mixture, immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and pepper.
Divide among bowls. Garnish with Pecorino.
*Guanciale is available at specialty foods stores, Italian markets, and

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