Hotdog Carbonara

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

2 ounces pancetta

3 hotdogs

1 cup Pecorino Romano

Black pepper

8 ounces dry pasta

3 eggs

Salt

Directions

Cut up pancetta and hotdogs. Grate Parmesan cheese.

Lightly beat three eggs in bowl. Add black pepper, pinch of salt, and grated cheese and mix.

On low heat, brown hot dogs and render out fat from pancetta. About 2 and 10 minutes respectively. Scoop out the hotdogs and pancetta.

Pour rendered out oil into egg mixture and mix.

Boil pasta in water, until shy of ideal doneness since it will be cooked more with sauce.

Drain pasta, add back into the pancetta frying pan and mix a little to deglaze fond while pasta is still hot and steamy.

Turn heat to low, add egg mixture and cook and stir until the mixture turns into a glossy viscous sauce.

Taste and adjust for salt.

Add hotdog and pancetta to pasta, stir to coat with sauce and serve with optionally more black pepper and grated pecorino.

Notes

This is just normal carbonara plus hotdogs. Shout out to the pasta supply co for inspo.

For fool proof not overcooked sauce with ideal consistency, Serious Eats suggests using 3 egg yolks plus one egg and doing the final cooking over a steam bath.

The technique of adding rendered out fat back into the egg mixture and also watching the sauce closely is enough to make a good carbonara without having to figure out what to do with three egg whites.

Variation: use Parmesan. Use bacon or Guanciale. Add freshly cracked white or Sichuan pepper.