Caesar Carbonara Pasta
Let me start by saying that this is not a traditional carbonara, and I’m not pretending it is. I love and respect the Italian classics! This twist on a carbonara celebrates all of the beauty of the original dish while adding in a bit of that tangy brightness you get from the flavours of a Caesar salad. Smash these two dishes together and you get this dish — a zingy, tangy take on that beautiful smooth, rich carbonara.
Caesar Carbonara Pasta
Serves: 4
Total Time: 35 minutes
Hands-on Time: 35 minutes
Ingredients
For the pasta:
- 400g rigatoni (or another ridged shape)
- Salted pasta water (reserve 1.5 cups before draining)
For the sauce:
- 150g guanciale (pancetta or bacon work too), diced into small cubes
- 4 egg yolks
- 70g (about 3/4 cup) finely grated Parmesan cheese
- 1 tsp black pepper
- Zest and juice of 1 lemon
- Rendered pork fat from cooking guanciale
For the toppings:
- 1/4 cup capers, drained and patted dry
- 1/2 cup neutral oil (for frying capers)
- 2 tbsp butter
- 3 anchovies
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Juice from 1/2 a lemon (or to taste)
- Additional Parmesan for garnish
Instructions
1. Cook the guanciale: In a large pan over medium-low heat, slowly cook guanciale (or other cured pork equivalent) until the fat renders and the pork is golden and crisp (10–15 minutes). Strain and reserve the fat.
2. Mix the sauce base: In a separate bowl, mix together the Parmesan, egg yolks, black pepper, lemon zest and juice, and reserved pork fat until you get a thick paste.
3. Fry the capers: Heat oil in a shallow pan over medium-high. Test with one caper — if it bubbles, it’s ready. Fry capers in batches until they open up and turn golden. Drain on paper towel.
4. Make the anchovy breadcrumbs: Mince anchovies into a paste using the side of your knife, with a pinch of salt to help smash it down. In the same large pan you fried the guanciale in, melt butter and cook anchovies for 1 minute. Add panko, stir, and toast until golden. Season to taste, then set aside.
5. Cook the pasta: Boil pasta in well-salted water until just al dente. Reserve at least 1.5 cups pasta water, then drain.
6. Build the sauce: In a large shallow pan (can be the same one used for the breadcrumbs and guanciale), over the lowest heat, add the cheese/egg paste. Stir in pasta water a little at a time (start with ~1/4 cup), stirring constantly until the mixture loosens and becomes creamy. Add the pasta, tossing vigorously to coat. Add more water as needed — the sauce should look a bit loose at this stage. It thickens a lot as it cools.
7. Finish it: Add crispy pork and fried capers to the pasta. Taste and season with juice of half a lemon, pepper, and salt as needed. Plate the pasta and top with anchovy breadcrumbs and extra Parmesan.
Notes
- Don’t rush the guanciale — slow cooking yields the best texture and fat for your sauce.
- Go easy on the salt at the end: anchovies, Parmesan, and capers bring plenty. Taste first before doing your final seasoning.
- The sauce thickens fast off the heat, so leave it slightly runnier than you think in the pan. This will require using more pasta water than you think!
Shopping List
⬜ 400g rigatoni (or another ridged shape)⬜ Salt
⬜ 150g guanciale (pancetta or bacon work too)
⬜ 4 eggs (yolks only)
⬜ 70g (about 3/4 cup) Parmesan cheese
⬜ Black pepper
⬜ 1 lemon
⬜ 1/4 cup capers
⬜ Neutral oil (for frying)
⬜ 2 tbsp butter
⬜ 3 anchovies
⬜ 1/2 cup panko breadcrumbs
⬜ Additional Parmesan for garnish
