Honey Harissa Carbonara

  • Recipe by Renan Lopes

Ingredients

  • 14 oz spaghetti
  • 5 oz guanciale (or pancetta), cut into small cubes
  • 4 large egg yolks
  • 1 cup Parmesan cheese, finely grated (plus extra for serving)
  • 1 Tbs. Honey Harissa seasoning
  • Freshly ground black pepper
  • Salt (for pasta water)

Method

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to the package instructions.
  2. In a large, cold skillet, add the guanciale and turn the heat to medium.
  3. Cook, stirring occasionally, until the fat renders and the guanciale becomes crispy (about 5-7 minutes). Remove from heat.
  4. In a mixing bowl, whisk together the egg yolks, Parmesan cheese, Honey Harissa seasoning, and a generous amount of black pepper.
  5. Add 1 tablespoon of the hot rendered fat from the skillet into the mixture to temper the yolks. Mix well.
  6. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
  7. Transfer the spaghetti to the egg mixture with the guanciale and toss vigorously. The heat from the pasta will cook the yolks into a creamy sauce.
  8. Add a splash of the reserved pasta water, as needed, to achieve your desired consistency.
  9. Plate immediately, topping with additional grated Parmesan cheese and a sprinkle of black pepper and Honey Harissa seasoning.
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