Garlic Confit Carbonara
Garlic Confit Carbonara
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or enough to cover garlic
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For the Carbonara
- 1 pound spaghetti
- 6 ounces guanciale, diced into 1/4-inch pieces
- 4 egg yolks, large
- 1 whole egg, large
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 1/2 cup reserved pasta water, as needed
- 4 garlic confit cloves, from confit, mashed
- 2 tablespoons garlic confit oil
Instructions
- 1
Prepare the garlic confit: In a small saucepan, combine the peeled garlic cloves, olive oil, thyme sprigs, bay leaf, and black peppercorns. Ensure the garlic is fully submerged in the oil. Heat over very low heat (the oil should barely simmer, not fry) for 20-25 minutes, or until the garlic is very tender and lightly golden. Remove from heat and let cool slightly. Strain the garlic cloves from the oil, reserving both the oil and the cloves. Mash 4 of the confit cloves for the carbonara.
⏱️ 25 min
- 2
While the garlic confit is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, prepare the carbonara sauce base: In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy.
⏱️ 5 min
- 4
In a large skillet, cook the diced guanciale over medium heat until crispy and golden brown. This will render out its fat. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 8 min
- 5
Add the 2 tablespoons of reserved garlic confit oil and the mashed garlic confit cloves to the skillet with the guanciale fat. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the guanciale fat and garlic confit. Toss to coat the pasta.
⏱️ 2 min
- 7
Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Quickly pour the egg mixture over the hot pasta, tossing vigorously with tongs. Gradually add a few tablespoons of the reserved pasta water, continuing to toss, until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs.
⏱️ 3 min
- 8
Stir in the crispy guanciale. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min
- 9
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Confit Carbonara
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or enough to cover garlic
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For the Carbonara
- 1 pound spaghetti
- 6 ounces guanciale, diced into 1/4-inch pieces
- 4 egg yolks, large
- 1 whole egg, large
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 1/2 cup reserved pasta water, as needed
- 4 garlic confit cloves, from confit, mashed
- 2 tablespoons garlic confit oil
Instructions
- 1
Prepare the garlic confit: In a small saucepan, combine the peeled garlic cloves, olive oil, thyme sprigs, bay leaf, and black peppercorns. Ensure the garlic is fully submerged in the oil. Heat over very low heat (the oil should barely simmer, not fry) for 20-25 minutes, or until the garlic is very tender and lightly golden. Remove from heat and let cool slightly. Strain the garlic cloves from the oil, reserving both the oil and the cloves. Mash 4 of the confit cloves for the carbonara.
⏱️ 25 min - 2
While the garlic confit is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, prepare the carbonara sauce base: In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy.
⏱️ 5 min - 4
In a large skillet, cook the diced guanciale over medium heat until crispy and golden brown. This will render out its fat. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 8 min - 5
Add the 2 tablespoons of reserved garlic confit oil and the mashed garlic confit cloves to the skillet with the guanciale fat. Sauté for 1 minute until fragrant.
⏱️ 1 min - 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the guanciale fat and garlic confit. Toss to coat the pasta.
⏱️ 2 min - 7
Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Quickly pour the egg mixture over the hot pasta, tossing vigorously with tongs. Gradually add a few tablespoons of the reserved pasta water, continuing to toss, until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs.
⏱️ 3 min - 8
Stir in the crispy guanciale. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min - 9
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 1 min