Pasta carbonara. It’s one of the most delicious, decadent and delightful pasta dishes the American-Italian kitchen has to offer —especially if we’re talking Peasant in New York City.
The NoLiTa neighborhood favorite specializes in hand-made pasta and wood-fired dishes, and head Chef Marc Forgione wants to bring the magic of Peasant’s bucatini carbonara to your home, so he’s sharing the official recipe with us.
Essential to that magic? Shaking your pasta and its sauce in a jar and plating fresh from there.
“The jar isn’t just for table side theatrics,” Forgione says. “It actually creates the perfect temperature to emulsify the egg yolk into the sauce.”
This recipe serves two and is perfect for a romantic date-night or warm evening in. It calls for guanciale, a cured meat made from pork cheeks or jowls, as well as sliced pig ear confit. Our guess is, if you can’t find sliced pig ear, you can substitute with your favorite fatty pork.
What are you waiting for? Dig in!
Visit Peasant online and in NYC to learn more.
Photography by: Michael Condran