Smoked Gouda
Carbonara
TOTAL 30 MIN; SERVES 6Carbonara is an Italian pasta
dish from Rome made with
egg, hard cheese, guanciale
(an Italian cured meat made
from pork jowl), and pepper.
In this clever play on carbon-
ara, F&W’s Justin Chapple
uses smoked Gouda cheese,
adding a deliciously smoky
flavor to this silky, hearty, and
totally delicious pasta.1 lb. spaghetti
5 large egg yolks
1 large egg
1 cup (4 oz.) finely
shredded smoked
Gouda, plus more
for serving
Kosher salt and black
pepper
1 Tbsp. extra-virgin
olive oil
6 oz. slab bacon, finely
diced(^3) / 4 tsp. crushed red pepper
- In a large pot of salted
boiling water, cook pasta until
al dente. Drain, reserving
1 cup of the cooking water. - In a large bowl, beat egg
yolks with whole egg, 1 cup of
Gouda,^1 / 2 teaspoon salt, and
2 teaspoons black pepper.
Very gradually whisk in^1 / 2 cup
reserved cooking water to
temper the eggs. - Meanwhile, in the large pot,
heat olive oil. Add bacon and
cook over moderate heat until
rendered but not crisp, 5 to 7
minutes. Add pasta, crushed
red pepper, and^1 / 4 cup
reserved pasta cooking water.
Cook, tossing, until pasta is
coated, 1 to 2 minutes.
Scrape pasta mixture into
large bowl and toss vigorously
until creamy, 1 to 2 minutes;
add more cooking water if
needed. Season with salt and
pepper. Transfer pasta to
bowls and serve, passing
more Gouda at the table.
—JUSTIN CHAPPLE
WINE Smoky, intense Pinot
Noir: 2015 J. Hofstatter
Meczan.
Clams Carbonara
TOTAL 40 MIN; SERVES 6Boston chef Matt Jennings’s
briny pasta combines two
beautiful things: rich carbon-
ara and spaghetti prepared
with New England clams.2 lbs. razor or littleneck
clams, scrubbed
Kosher salt and pepper
1 lb. spaghetti
1 large egg, plus 4 large
egg yolks(^3) / 4 cup freshly grated
Parmigiano-Reggiano
cheese, plus more for
serving
Pinch of freshly grated
nutmeg
8 oz. pancetta, cut into
(^1) / 4 -in. dice
1 medium-size yellow
onion, halved and thinly
sliced
4 garlic cloves, thinly
sliced
(^1) / 2 cup finely chopped
parsley leaves
1 Tbsp. unsalted butter
- In a large pot, bring^1 / 2 inch
of water to a boil. Add clams,
cover, and steam over
moderately high heat until
just opened, 5 to 7 minutes.
Remove pot from heat.
Using a slotted spoon,
transfer clams to a rimmed
baking sheet; discard any
that don’t open. - Strain cooking liquid
through a cheesecloth-lined
sieve into a large bowl. Wipe
out pot and return cooking
liquid to it. Add enough water
to pot until three-fourths
full and bring to a boil.
Generously salt the water,
add spaghetti, and cook until
al dente. Drain, reserving
1 cup pasta water. - Meanwhile, remove clams
from their shells; discard the
shells. Thickly slice clams.
In a small bowl, whisk egg
with egg yolks,^3 / 4 cup cheese,
and nutmeg.
4. Heat a large skillet over
moderate heat. Add pancetta
and cook, stirring occasion-
ally, until lightly browned and
most of the fat is rendered,
about 10 minutes. Using a
slotted spoon, transfer
pancetta to a plate; leave
fat in skillet.
5. Add onion and garlic to
skillet and cook over moder-
ate heat, stirring occasionally,
until softened, about 5
minutes. Add pancetta,
clams, and spaghetti and stir
to coat, about 1 minute.
Remove skillet from heat and
slowly drizzle in egg mixture,
tossing, until incorporated.
Add reserved pasta water,
chopped parsley, and butter
and toss to coat; season with
salt and pepper. Divide pasta
among bowls and serve,
passing more cheese at the
table. —MATT JENNINGS
WINE White: floral, lightly
honeyed 2015 Feudi di San
Gregorio Fiano. Red: fresh,
juicy 2015 Massolino Barbera
d’Alba.