In this recipe, tasso replaces the guanciale or pancetta used in traditional Italian carbonara.
- 1 (16-ounce) package pennoni pasta*
- 4 egg yolks
- 2 large eggs
- ⅔ cup freshly grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 1 cup diced tasso
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Garnish: fresh oregano leaves
- Cook pasta according to package directions for al dente. Drain pasta, reserving 1½ cups cooking liquid.
- In a small bowl, whisk together egg yolks and eggs until smooth and no strings remain. Whisk in ⅓ cup cheese. Whisk in ½ cup reserved cooking liquid.
- In a large saucepan, heat oil over medium heat. Add tasso, and cook until lightly crisp and golden, 5 to 7 minutes. Remove from pan.
- In same pan, bring salt, pepper, and remaining 1 cup reserved cooking liquid to a boil. Stir in pasta until combined. Remove from heat. Slowly pour egg mixture into pasta, stirring constantly. Cook over medium-low heat, stirring constantly, until sauce is creamy and slightly thickened, 1 to 2 minutes. Remove from heat. Top with tasso and remaining ⅓ cup cheese. Garnish with oregano, if desired.
*Pennoni pasta is a short, tubular pasta with diagonally cut ends. You may substitute any short pasta you desire.