Chef Big DA technical, high-protein breakfast that marries the Roman classic Carbonara with the deep, soulful bark of Texas-style smoked brisket. Forget the toast; we're using al dente spaghetti as the vessel for smoke and silk.
Bring a pot of heavily salted water to a boil. Drop the spaghetti and cook until 2 minutes before al dente. Reserve 1 cup of starchy pasta water.
The water should taste like the Mediterranean—don't be shy with the salt.
In a small bowl, whisk together the eggs and grated Pecorino Romano until a thick paste forms. Set aside.
Room temperature eggs emulsify better than cold ones.
In a cold skillet, add the guanciale and turn the heat to medium. Render the fat until the bits are crispy and golden. Add the cracked black pepper to the hot fat for 30 seconds to bloom the oils.
Starting with a cold pan ensures the fat renders out before the meat burns.
Add the cubed brisket bark to the skillet. Toss for 2 minutes just to warm through and let the brisket absorb some of that peppery guanciale fat.
Don't overcook the brisket here; we just want to wake up the smoke.
Transfer the undercooked pasta directly into the skillet with a pair of tongs. Add 1/4 cup of pasta water and toss vigorously over medium heat to create a base emulsion.
Remove the skillet from the heat entirely. This is critical. Pour in the egg and cheese mixture, stirring constantly and adding splashes of pasta water as needed until a glossy, creamy sauce coats every strand. Use the residual heat only.
If you keep the heat on, you'll have scrambled eggs. We want silk, not curd.
Plate immediately. Top with an extra dusting of Pecorino and a final crack of black pepper. Serve while the viscosity is perfect.
The key here is the 'Bark to Fat' ratio. We're using the rendered fat from the guanciale to bloom the black pepper, creating a high-viscosity sauce that clings to the smoked pork. Skip the burrata—we want the sharp, salty punch of Pecorino Romano to cut through the hickory smoke. If the sauce gets too thick, a splash of starchy pasta water (yes, even for breakfast) maintains that Michelin-level emulsification.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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