Kimchi Carbonara

👩‍🍳 Gör så här

1. 1
   Bring 4 quarts of water and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt to a boil in a large pot.
2. 2
   Whisk 4 large eggs, 4 oz. Pecorino Romano or Parmesan, finely grated (about 2 cups), and 1 tsp. freshly ground pepper in a large heatproof bowl until smooth and consistent; set aside.
3. 3
   Line a plate with a double layer of paper towels. Slice 8 oz. guanciale ¼” thick (about the thickness of thick-cut bacon), then into 1x½” rectangles, and add them to a large high-sided skillet along with 1 Tbsp. extra-virgin olive oil. Spread guanciale into a single layer, set pan over medium-low heat, and cook, stirring occasionally, until fat has rendered and guanciale is deeply browned in spots, 8–12 minutes. Using a slotted spoon, transfer guanciale to prepared plate.
4. 4
   Pour rendered fat into a heatproof bowl or heatproof measuring glass, using a spatula to scrape out pan. Return 3 Tbsp. rendered fat to skillet (discard any excess or reserve for another use), and place skillet over medium-high heat. Add 2 cups Napa cabbage kimchi, drained and chopped into 1” pieces, and cook, stirring occasionally and scraping bottom of pan, until moisture is evaporated and kimchi starts to caramelize around edges, 6–8 minutes; remove pan from heat.
5. 5
   Add 1 lb. spaghetti, spaghettoni, bucatini, or rigatoni to pot of boiling salted water and cook 1 minute less than low end of package directions. Using tongs, transfer pasta directly to skillet and return heat to medium-high. Add guanciale and cook, stirring constantly, until heated through and pasta is evenly coated with the kimchi mixture, 1–2 minutes.
6. 6
   Immediately transfer pasta to bowl with reserved egg mixture. Add ½ cup pasta cooking liquid and rapidly toss everything together with a heatproof rubber spatula until pasta is well coated, cheese is dissolved, and sauce is smooth and glossy. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1–2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta cooking liquid 1-tablespoonful at a time until smooth and creamy.)
7. 7
   Transfer pasta to a serving dish or individual bowls, sprinkle generously with more Pecorino and season with cracked pepper.