This is how I butcher this not-carbonara.
For the egg mixture, I use pecorino sardo, mostly egg yolk and a splash of rice vinegar (discovered this independently, but apparently, this is a thing too in Japanese adaptations of not-carbonara; the acid helps denature the egg). I temper with boiling pasta water to temper it.
The guanciale is sous-vide with extra black pepper and thyme. After brought up temperature and caramelization, I quickly toss with a bit of sugar, then caramelize some more. I then toss with the rigatoni and pecorino sardo and roast at a low heat, before adding the egg mixture.
I top with parmesan, black pepper, cured egg yolk and egg yolk confit.
Next time, I’ll try to make some pancetta moo krob, I’ll swap the chicken eggs for duck eggs and maybe make some Japanese broth to really up the umami.
by Sacredless