Linguine (or any pasta – rigatoni, bucatini, whatever you have)
Lap cheong (Chinese sausage), diced
Black peppercorns
Green peppercorns
Szechuan peppercorns
2 eggs plus 1 egg yolk
Pecorino Romano, finely grated (a good amount)
Lao Gan Ma chili crisp, to finish
Reserved pasta water
Salt
Directions
Bring a pot of salted water to a boil and cook the pasta.
Make the egg mix: whisk the 2 eggs and egg yolk with a good amount of grated pecorino romano until combined.
Toast the black, green, and Szechuan peppercorns, then grind them down.
Render the diced lap cheong in a hot pan to release its fat (it is savory with a slight sweetness). Toast the ground peppercorns in the fat quickly, then quench with a splash of pasta water.
Add the cooked pasta and toss, toss, toss, adding pasta water as needed.
When the sauce is mostly dry but there is still some liquid in the pan, let the pan cool for about a minute, then stir in the egg-cheese mix, stirring constantly so it thickens into a creamy sauce without scrambling. Add a little more cheese to thicken.
Finish with a spoonful of Lao Gan Ma chili crisp and a little more cheese. Serve.
A Chinese-Italian twist on carbonara: crispy lap cheong, a three-pepper blend, and a finish of chili crisp. Method transcribed from the video. From Marcus O'Laoire on Instagram.
