Bring a large saucepan over high heat to a full boil. Season with 2 teaspoons of kosher salt.

Whisk the egg, egg yolk, pecorino, parmesan, and 1/2 teaspoon freshly ground black better in a medium bowl until well combined.

Once the salted water is boiling, add pasta to the pot and cook until al dente according to package directions.

Meanwhile, add the lap cheong to a medium skillet over low-medium heat. Stirring occasionally and allowing the fat to render out. The lap cheong will darken in color and turn slightly golden brown around the edges, for about 5 minutes. Add the chili crisp and let fry in the rendered fat.

When the pasta is ready, reserve a cup of pasta water and drain the pasta through a colander. Shake out excess water and add to the skillet. Stir pasta is fully coated with the lap cheong fat and glistening.

Transfer the pasta along with the lap cheong to a large wide serving bowl. Stir in the cheese-egg mixture and stir until everything is well coated and combined. In 1/4 cup intervals, add reserved pasta water until desired creaminess is reached. Garnish with scallions and a few turns of black pepper. Add additional grated cheese, if desired. Enjoy immediately.

Lap Cheong Carbonara

Ingredients

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