Dave Chang's Chili Crunch Carbonara

Method

1. 01

   Render the pork: cook diced pancetta or pork belly in a skillet over medium heat until crispy --- about 5 minutes. Set most of it aside, leaving some for topping.

2. 02

   In a large bowl, combine grated Parmesan and egg yolks. Mix well.

3. 03

   Cook the noodles in boiling water for 3--4 minutes (or cook spaghetti to al dente). Reserve about 1 cup pasta water before draining.

4. 04

   Add a splash of hot pasta water to the egg-cheese mixture and stir vigorously to emulsify and prevent the eggs from scrambling.

5. 05

   Add Chili Crunch and most of the rendered pork. Stir vigorously to combine.

6. 06

   Add Savory Seasoned Salt to taste.

7. 07

   Using tongs, add the hot noodles directly to the carbonara sauce. Toss to coat, adding pasta water as needed for a silky consistency.

8. 08

   Plate and top with remaining crispy pork, more Chili Crunch, and extra Parmesan.