Serious Eats: Recipes

Smoky Spaghetti Carbonara

Spaghetti Carbonara is named for the coal miner. And yet, there is nothing smoky about the original version—guanciale and pancetta are both unsmoked cuts of pork. So, I used smoked salt and smoked bacon to reinforce the classic pasta’s namesake. I even added a bit of smoked salt to the pasta water, although I couldn’t determine if that made any difference. The result is as luscious and creamy as the original, but with a decidedly winter-in-a-log-cabin meets mountain-backyard American attitude. I love this version.

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