Brown Butter Parmesan Carbonara

Render the Guanciale

1. Bring a large pot of water to a boil and add the salt. Go lighter than usual; the guanciale, Pecorino and seasoning all bring salt.
2. While the water heats, add the guanciale to a large, cold skillet and set it over medium-low heat. Cook, stirring occasionally, 10 to 12 minutes, until the fat has rendered and the pieces are golden and crisp.
3. Lift the crispy guanciale onto a paper towel–lined plate with a slotted spoon. Pour the rendered fat into a small heatproof bowl and set the skillet aside off the heat.

Make the Egg Mixture

1. In a medium bowl, whisk the egg, egg yolks, ½ cup Pecorino Romano, Spiceology Brown Butter Parmesan Seasoning and black pepper into a thick paste.
2. Slowly whisk in 2 Tbsp of the warm rendered fat. Set aside.

Cook the Pasta

1. Cook the rigatoni until al dente, 1 minute shy of the package time. Before draining, scoop out 1 cup of the pasta water.
2. Whisk ¼ cup of the hot pasta water into the egg mixture, a little at a time, to temper it.
3. Drain the pasta and add it to the skillet with 1 Tbsp of the remaining rendered fat. Toss over medium heat for 30 seconds to coat.

Bring it Together

1. Take the skillet off the heat and let it sit for 1 minute. Pour in the egg mixture and toss constantly, adding pasta water 1 to 2 Tbsp at a time, until the sauce turns glossy and clings to the rigatoni, 1 to 2 minutes.
2. If the sauce is still runny, return the skillet to low heat for 15 to 20 seconds at a time, tossing the whole time, until it thickens. If it tightens up or looks dry, loosen it with more pasta water.
3. Divide between two warm bowls right away. Top with the crispy guanciale, 2 Tbsp Pecorino Romano, a dusting of Spiceology Brown Butter Parmesan Seasoning and a few cranks of black pepper.