This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria. Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino. The secret to Funke’s supremely creamy (yet creamless!) sauce? Vigorously stirring the pasta with a wooden spoon as soon as it hits the sauce. This coaxes out the starch and helps the noodles bind with whatever fat you’re using to create, as he says, a truly “groovy” dish. The method transforms this simple guanciale fat and hot water emulsion into glossy perfection.
Recipe information
Yield
4 servings
Ingredients
1
8
1¾
1
2
Preparation
Step 1
Place peppercorns in a bag, close, and coarsely crush with a rolling pin or heavy skillet (alternatively, you can crush them directly on a cutting board set inside a large rimmed baking sheet). Slice guanciale into ¼"-thick slabs, then slice slabs crosswise into ¼"-thick matchsticks.
Step 2
If using fresh fava beans, cook in a large pot of boiling salted water until just tender (the best way to gauge doneness is to check one; be sure to slip it from its skin before tasting!), about 3 minutes. Using a spider or slotted spoon, transfer to a bowl of ice water; let cool. Drain and peel away outer skin from each bean; discard skins. Reserve pot with boiling water for cooking pasta.
Step 3
Place guanciale in a dry large Dutch oven or other heavy pot and set over medium-high heat. Cook, stirring often with a wooden spoon, until golden brown and crisp, about 5 minutes. Add crushed peppercorns and stir once to combine. Add 1 cup hot tap water (using pasta cooking liquid here could make the dish too salty) and bring to a boil. Remove pot from heat and stir mixture aggressively to emulsify. Let sit until pasta is done.
Step 4
Return reserved pot of water to a boil and cook pasta, stirring occasionally (if using frozen fava beans, add about 2 minutes before pasta is done), until al dente. Drain pasta and fava beans.
Step 5
Add pasta, fava beans, and 2 oz. Pecorino to pot with guanciale and set over medium-low heat. Cook, stirring vigorously and adding more hot tap water if needed, until saucy and pasta is coated, about 2 minutes.
Step 6
Divide pasta among bowls and top with more Pecorino and ground pepper.