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Bruce Kalman

pasta carbonara
S6E2 Italian · 2015

Tattooed butcher who out-muscled Bobby in the kitchen. Wrote about it on his blog: 'I Beat Bobby Flay!'

Where to find them
● @chefbkalman

The cardinal sin in carbonara is cream. It is also, if the historical record is to be believed, the way Bobby Flay made his.

Bruce Kalman — the Italian-American chef who built Union in Pasadena and now runs SoulBelly BBQ in Las Vegas — used guanciale, two cheeses (Pecorino plus Parmigiano), egg yolks, and the residual heat of the pasta to emulsify the sauce. No cream. No half-and-half. No dairy at all beyond the cheese. This is how a Roman makes it. This is also how a man who has thought about pasta carbonara for the last twenty years would make it.

Bobby finished second, in the language of the show — which is the polite way of saying he came in second of two.

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pasta carbonara

15 min Prep
12 min Cook
4 Serves
Ingredients
  • 1 lb guanciale, cut into 1/4-inch lardons
  • 1 lb spaghetti or tonnarelli pasta
  • 6 large egg yolks, room temperature
  • 2 oz Pecorino Romano cheese, finely grated
  • 1 oz Parmigiano-Reggiano cheese, finely grated
  • 2 tbsp reserved pasta water
  • 1 tsp freshly cracked black pepper, plus more for finishing
  • 1/2 tsp kosher salt for pasta water
  • 2 quarts water for pasta
Instructions
  1. Bring 2 quarts of water to a rolling boil in a large pot. Add 1/2 tsp kosher salt and stir. Add spaghetti and cook to 1 minute under al dente (approximately 8-9 minutes total), stirring occasionally to prevent sticking.
  2. While pasta cooks, render guanciale lardons in a large skillet over medium heat for 5-7 minutes, stirring occasionally, until fat is released and edges are crispy but interior remains slightly chewy. Remove from heat.
  3. Whisk together room-temperature egg yolks, Pecorino Romano, Parmigiano-Reggiano, 1 tsp cracked black pepper, and 2 tbsp reserved pasta water in a medium bowl until completely smooth and emulsified, approximately 2 minutes.
  4. Reserve 2 cups pasta water before draining. Return guanciale and rendered fat to medium heat and warm for 30 seconds. Add hot drained pasta directly to the skillet and toss continuously for 15 seconds.
  5. Remove skillet from heat. Pour egg mixture over pasta and toss vigorously and continuously for 45-60 seconds, lifting and turning pasta with tongs to coat evenly. The residual heat will cook the eggs into a creamy sauce without scrambling.
  6. Add 3-4 tbsp reserved pasta water while tossing if sauce appears too thick or dry. The consistency should flow freely but coat each strand. Serve immediately in warmed bowls with additional cracked black pepper and Pecorino Romano on the side.
Inspired by Bruce Kalman’s winning pasta carbonara. This is a plausible recreation, not the chef’s original recipe.
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