GET THE RECIPE
We recently sat down with Chef Bryan Lewis from Press Waffle Co. and we were a little surprised to learn that his favorite dish is NOT waffles. While he loves Belgian waffles, his go-to recipe to make at home is Carbonara. That’s right, Carbonara — who would have thought.
He’s actually quite “particular” about his Carbonara (his words, not ours). When it comes to eating out, if Carbonara is on the menu, Bryan and his wife have to get it and see how it stacks up to others they’ve tried.
So, we were completely in awe when he offered to share his famous Carbonara recipe with fans! That’s right, our favorite Belgian waffle-making chef is giving you THE recipe for the best carbonara you’ve ever had.
- 2 large eggs and 3 large yolks, room temperature
- ½ cup pecorino Romano
- ½ cup parmesan reggiano
- Coarsely ground black pepper
- Cracked red pepper flakes
- 1 tsp garlic powder
- 1-2 tbsp olive oil
- 5 ounces of pancetta or bacon, sliced in ½ inch pieces
- 1lb any thick cut noodle. (spaghetti, fettuccine, or bucatini)
- ace a large pot of salted water (2 tablespoons salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino, parmesan, and garlic powder. Season with a pinch of salt and generous black pepper.
- Heat oil in a large skillet over medium-high heat, add the pancetta or bacon, and sauté until crispy. Turn heat off.
- Add pasta to the water and boil until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain pasta and add to the skillet. Stir for a minute or so.
- Empty serving bowl of hot water. Add hot pasta mixture. Stir in cheese and egg mixture, adding reserved pasta water as needed for creaminess. Sauce will look thinner than desired but will firm up as it cools slightly. Serve immediately, dressing it with a bit of additional grated pecorino and cracked red pepper to taste.