Recipes

A decadent meal for one or many, this carbonara riff trades the depth of flavor from more traditional pancetta for the smokey-meatiness of our classic smoked mussels.

Serves 1

2 ounces bucatini or tagliatelle

Fine sea salt

1 egg

1 egg yolk

⅔ cup Parmigiano Reggiano, plus more to finish

Freshly ground black pepper

1 can Ekone smoked mussels

Smoked chili flakes, optional

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Bring a pot of water to a boil. When boiling, season generously with salt. Cook until al dente.

Meanwhile, vigorously whisk the egg, egg yolk, and parmiagiano until the egg is fully broken down and you have a silky, orange hued sauce.

A couple minutes before the pasta is done cooking, heat a wide-rimmed frying pan over medium heat. Add the mussels and cook for a minute or two, until just warmed through, then take them off the heat. By now your pasta should be just done, transfer it directly from its cauldron into the still-warm-mussel-pan. Pour over the egg and cheese, and assertively stir the pasta to slick it in the sauce. There should be just enough residual heat from the pasta and the pan to briefly cook the egg and thicken the sauce. If the sauce feels limp and isn’t clinging to your noodles, you can heat the pan over the very lowest heat, stirring the pasta, and the problem should be solved. But be weary! Too much heat will quickly leave your eggs scrambled.

Serve the pasta topped with more parmigiano, lots of freshly cracked pepper, and a pinch of smoked chili flakes if you have them. Eat with urgency, this dish is best enjoyed immediately.

Recipe by our friend Vilda Gonzalez