Hey…..HOW YOU DOIN’! Captain Demo here, and today we're setting sail (so lame) for Italy with a classic dish that’s been given a very non traditional and super luxurious twist. Now….for all you Nonna’s that are gonna say “that’s not how you make Carbonara….” I say…..this is how I make MY carbonara….with all due respect :). We're cooking up a scrumptious Spaghetti alla Carbonara, infused with the rich, earthy tones of my Big Truffle Sauce with a slight kick from the calabrian and fresno chilis….so italian, so delicious. This dish is a testament to the beauty of simplicity, featuring a handful of quality ingredients that come together to create a symphony of flavors. Let's dive into this beloved Italian classic, my way stoonad….. enhanced with a touch of truffle magic! Gabadrool!!!!!

Ingredients

- 1 pound spaghetti or linguine

- 1/4 pound guanciale (cured but not smoked pork cheek)

- 2 tablespoons great Italian olive oil

- Sea salt and freshly cracked black pepper

- 1 egg yolk per person (4-6 depending on servings)

- 1 cup finely grated Pecorino Romano cheese (sourced from the iconic Frankie’s Deli in Oakbrook, Illinois)

- 2 tablespoons Captain Demo’s Big Truffle Sauce

- 1 small clove of fresh garlic, grated on a microplane

- Fresh basil, chiffonade, and finely chopped flat-leaf parsley for garnish

- Fresh lemon wedges for serving (optional)

- Red Fresno or Calabrian chili for garnish (optional)

Directions:

Prepare the Pasta

1. Bring a large pot of salted water (use kosher or sea salt) to a boil. Add the spaghetti or linguine and cook according to package directions for about 8-10 minutes until al dente.
2. Reserve 1 cup of the pasta cooking water before draining.

Render the Guanciale

1. In a heavy-bottom pan, heat 1 tablespoon of olive oil over medium heat. Add the guanciale and cook until crispy. Once crispy, remove the guanciale and set it aside.
2. Drain off all but 1 tablespoon of the fat from the pan. Add an additional tablespoon of olive oil.

Make the Carbonara Sauce

1. In a mixing bowl, combine the grated Pecorino Romano cheese, egg yolks, Captain Demo’s Big Truffle Sauce, a pinch of salt and pepper, and a splash of chopped parsley. Mix until the mixture is smooth and silky.
2. Return the cooked pasta to the pan with the reserved guanciale fat and olive oil. Toss to coat.
3. Over low to medium heat, add about 1/2 cup of the reserved pasta water to deglaze the pan and lift the fond. Pour the cheese and egg mixture over the pasta, stirring and tossing quickly until the sauce is creamy. Turn off the heat. If the sauce is too thick, add more reserved pasta water to reach the desired consistency.

To Serve

Plate the pasta and top with the crispy guanciale pieces. Add extra Pecorino Romano, a generous sprinkle of freshly cracked black pepper, and garnish with the parsley and basil. Serve each portion with a fresh lemon wedge to brighten the flavors and, if desired, a garnish of sliced red Fresno or Calabrian chili for an extra kick.

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4-6

This Spaghetti alla Carbonara with Captain Demo’s Big Truffle Sauce is more than just a meal; it's an experience—a rich, creamy delight that’s bound to become a new favorite at your table. Whether it’s a simple family dinner or a special occasion, this dish promises elegance and satisfaction in every bite. Enjoy, and as always, keep sailing towards great flavors!