Chef Big DA high-octane collision of Texas smoke and Roman tradition. Thick-cut smoked ribeye meets a silk-smooth egg and guanciale emulsion.
Season the ribeye steaks aggressively with salt and pepper. Let them sit at room temperature while you prep the smoker.
Dry-brining for at least 30 minutes ensures a superior crust.
Whisk the egg yolks, whole eggs, and grated Pecorino Romano in a bowl until a thick paste forms. Set aside.
Use room temperature eggs for a smoother emulsion.
Preheat your offset smoker to 225°F (107°C) using oak wood for a clean, classic smoke profile.
Place steaks on the smoker. Smoke until the internal temperature reaches 115°F (46°C).
Use a wireless probe to monitor this precisely; the pit doesn't lie.
While the steak smokes, bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente. Reserve 1 cup of pasta water.
In a large skillet over medium heat, render the guanciale with the smashed garlic until the fat is translucent and the meat is crispy. Discard the garlic.
Remove steaks from the smoker. Sear them in a ripping hot cast iron pan for 1 minute per side to develop a stunning bark. Let the meat rest.
Resting is non-negotiable for juice retention.
Toss the hot pasta into the skillet with the guanciale and its rendered fat. Remove from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to reach a glossy viscosity.
The residual heat does the work—keep the pan off the burner!
Slice the smoked ribeye against the grain. Serve the Carbonara in warm bowls, topped with the steak slices and an extra dusting of pepper.
The key here is the 'Reverse Sear' on the smoker. We want that internal temperature to hit 130°F (54°C) for a perfect medium-rare before we hit the cast iron for the Maillard reaction. For the Carbonara, use the residual heat of the pasta to cook the eggs—never direct flame, or you'll end up with scrambled eggs instead of a silky emulsion. Finish with a heavy hand of Pecorino Romano for that sharp, salty bite.
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.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.