Chef Big DA high-protein, smoke-kissed evolution of the Roman classic, featuring 12-hour smoked brisket points and hand-rolled rigatoni.
Bring a large pot of heavily salted water to a boil. Use less water than usual to ensure a high starch concentration for the sauce.
The water should taste like the Mediterranean.
In a small bowl, whisk together the egg yolks, whole eggs, and grated Pecorino Romano until a thick paste forms. Set aside.
In a large skillet or saucier over medium heat, render the guanciale until the fat is translucent and the edges are starting to crisp.
Don't drain the fat—that's liquid gold.
Add the cubed smoked brisket and crushed black pepper to the skillet with the guanciale. Sauté for 3-4 minutes until the brisket fat begins to soften and the pepper becomes fragrant.
Drop the rigatoni into the boiling water and cook until two minutes before al dente. Reserve 2 cups of the starchy pasta water.
Transfer the pasta directly into the skillet with the brisket and guanciale. Add 1/2 cup of pasta water and toss vigorously over medium-high heat to coat the noodles in the fats.
Remove the skillet from the heat entirely. This is critical. Pour in the egg and cheese mixture while tossing constantly. Add splashes of pasta water as needed to create a glossy, creamy emulsion that coats every tube of pasta.
If it looks dry, add more water. If it looks like scrambled eggs, start over and check your temperature control.
The key to this dish is the emulsion. When adding the pasta water to the guanciale fat and pecorino, do it off the heat to avoid scrambling the eggs. The smoke from the brisket should be subtle but present—use oak or hickory for the best results. If you don't have a smoker, a heavy sear on the brisket in a cast-iron pan with a drop of liquid smoke is a passable substitute, though I'll know.
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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