Carbonara BBQ Skewers
Carbonara BBQ Skewers
Ingredients
For the Carbonara Skewers
- 1 pound spaghetti
- 8 ounces guanciale, 1/2 thinly sliced for layering, 1/2 diced for rendering
- 1 1/2 cups Pecorino Romano cheese, grated, plus more for garnish
- 2 teaspoons black pepper, freshly ground, plus more for garnish
- as needed water, for boiling pasta
- as needed ice, for ice bath
For the Hollandaise-Style Egg Cream
- 4 egg yolks
- 1 whole egg
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup guanciale fat, rendered from diced guanciale
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 1-2 minutes less than package directions. It should still have a bite.
⏱️ 10 min
- 2
While the pasta cooks, prepare an ice bath by filling a large bowl with ice and water. Immediately drain the par-cooked spaghetti and transfer it to the ice bath to stop the cooking process. Once cooled, drain thoroughly and set aside.
⏱️ 5 min
- 3
Line a rectangular loaf pan (approximately 9x5 inches) with plastic wrap, leaving an overhang on all sides. This will help with unmolding. Lay a thin, even layer of cooled spaghetti at the bottom of the pan, pressing it down gently.
⏱️ 5 min
- 4
Place a layer of thinly sliced guanciale over the spaghetti. Evenly sprinkle 1/4 cup of grated Pecorino Romano cheese and 1/2 teaspoon of freshly ground black pepper over the guanciale. Repeat the layering process: spaghetti, guanciale, Pecorino, and black pepper, pressing each layer firmly, until the mold is filled. Finish with a layer of spaghetti.
⏱️ 15 min
- 5
Cover the filled mold with the overhanging plastic wrap and press down firmly to compact the layers. Place the mold in the freezer for at least 3 hours, or until the pasta block is completely solid.
⏱️ 180 min
- 6
While the pasta block freezes, dice the remaining 4 ounces of guanciale. Heat a medium skillet over medium heat and add the diced guanciale. Cook, stirring occasionally, until the guanciale is crispy and has rendered about 1/4 cup of fat. Remove the crispy guanciale pieces with a slotted spoon and set aside for garnish. Pour the rendered guanciale fat into a heatproof bowl and set aside.
⏱️ 10 min
- 7
Prepare the hollandaise-style egg cream: In a heatproof bowl that fits snugly over a saucepan (for a bain-marie), combine the egg yolks, whole egg, 1/2 cup grated Pecorino Romano cheese, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until well combined.
⏱️ 3 min
- 8
Bring about 1 inch of water to a simmer in the saucepan. Place the bowl with the egg mixture over the simmering water, ensuring the bottom of the bowl does not touch the water. Slowly drizzle the warm rendered guanciale fat into the egg mixture while continuously whisking. Continue whisking over the bain-marie until the sauce thickens to a smooth, creamy, and pourable consistency, similar to hollandaise. This should take about 5-7 minutes. Remove from heat and keep warm.
⏱️ 7 min
- 9
Once the pasta block is frozen solid, remove it from the freezer. Unmold the block by pulling on the plastic wrap overhang. Place the block on a cutting board and carefully slice it into 8-10 thick, rectangular pieces (about 1 to 1 1/2 inches thick).
⏱️ 5 min
- 10
Preheat a grill to medium-high heat (about 400°F). Carefully insert a wooden skewer through the center of each pasta slice. Brush the skewers lightly with a small amount of the reserved guanciale fat, if desired.
⏱️ 5 min•🌡️ 400
- 11
Place the skewers on the hot grill. Grill for 3-5 minutes per side, or until they have crispy exteriors, prominent grill marks, and are heated through. Be careful not to overcook, as the pasta can become dry.
⏱️ 10 min
- 12
Arrange the grilled carbonara skewers on a serving platter. Generously pour the warm hollandaise-style egg cream over the skewers. Garnish with the reserved crispy guanciale pieces, additional grated Pecorino Romano cheese, and fresh black pepper. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonara BBQ Skewers
For the Carbonara Skewers
- 1 pound spaghetti
- 8 ounces guanciale, 1/2 thinly sliced for layering, 1/2 diced for rendering
- 1 1/2 cups Pecorino Romano cheese, grated, plus more for garnish
- 2 teaspoons black pepper, freshly ground, plus more for garnish
- as needed water, for boiling pasta
- as needed ice, for ice bath
For the Hollandaise-Style Egg Cream
- 4 egg yolks
- 1 whole egg
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup guanciale fat, rendered from diced guanciale
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 1-2 minutes less than package directions. It should still have a bite.
⏱️ 10 min - 2
While the pasta cooks, prepare an ice bath by filling a large bowl with ice and water. Immediately drain the par-cooked spaghetti and transfer it to the ice bath to stop the cooking process. Once cooled, drain thoroughly and set aside.
⏱️ 5 min - 3
Line a rectangular loaf pan (approximately 9x5 inches) with plastic wrap, leaving an overhang on all sides. This will help with unmolding. Lay a thin, even layer of cooled spaghetti at the bottom of the pan, pressing it down gently.
⏱️ 5 min - 4
Place a layer of thinly sliced guanciale over the spaghetti. Evenly sprinkle 1/4 cup of grated Pecorino Romano cheese and 1/2 teaspoon of freshly ground black pepper over the guanciale. Repeat the layering process: spaghetti, guanciale, Pecorino, and black pepper, pressing each layer firmly, until the mold is filled. Finish with a layer of spaghetti.
⏱️ 15 min - 5
Cover the filled mold with the overhanging plastic wrap and press down firmly to compact the layers. Place the mold in the freezer for at least 3 hours, or until the pasta block is completely solid.
⏱️ 180 min - 6
While the pasta block freezes, dice the remaining 4 ounces of guanciale. Heat a medium skillet over medium heat and add the diced guanciale. Cook, stirring occasionally, until the guanciale is crispy and has rendered about 1/4 cup of fat. Remove the crispy guanciale pieces with a slotted spoon and set aside for garnish. Pour the rendered guanciale fat into a heatproof bowl and set aside.
⏱️ 10 min - 7
Prepare the hollandaise-style egg cream: In a heatproof bowl that fits snugly over a saucepan (for a bain-marie), combine the egg yolks, whole egg, 1/2 cup grated Pecorino Romano cheese, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until well combined.
⏱️ 3 min - 8
Bring about 1 inch of water to a simmer in the saucepan. Place the bowl with the egg mixture over the simmering water, ensuring the bottom of the bowl does not touch the water. Slowly drizzle the warm rendered guanciale fat into the egg mixture while continuously whisking. Continue whisking over the bain-marie until the sauce thickens to a smooth, creamy, and pourable consistency, similar to hollandaise. This should take about 5-7 minutes. Remove from heat and keep warm.
⏱️ 7 min - 9
Once the pasta block is frozen solid, remove it from the freezer. Unmold the block by pulling on the plastic wrap overhang. Place the block on a cutting board and carefully slice it into 8-10 thick, rectangular pieces (about 1 to 1 1/2 inches thick).
⏱️ 5 min - 10
Preheat a grill to medium-high heat (about 400°F). Carefully insert a wooden skewer through the center of each pasta slice. Brush the skewers lightly with a small amount of the reserved guanciale fat, if desired.
⏱️ 5 min•🌡️ 400 - 11
Place the skewers on the hot grill. Grill for 3-5 minutes per side, or until they have crispy exteriors, prominent grill marks, and are heated through. Be careful not to overcook, as the pasta can become dry.
⏱️ 10 min - 12
Arrange the grilled carbonara skewers on a serving platter. Generously pour the warm hollandaise-style egg cream over the skewers. Garnish with the reserved crispy guanciale pieces, additional grated Pecorino Romano cheese, and fresh black pepper. Serve immediately.
⏱️ 5 min