A Top Chef's Carbonara (Classic & Oyster-Clam Variation)

Make the egg mixture in advance. If it is too cold the pasta will cool down, so keep it near the stove at room temperature to slightly warm.

If you are not using it right away, leave it without stirring it together and mix it just before use. Cover it with plastic wrap in this state so the surface does not dry out and form lumps.

Start boiling the thick spaghetti. Use the same thick long pasta used for peperoncino.

Infuse the olive oil with garlic while adding the guanciale to render its fat. Once the aroma comes out, remove and discard the garlic.

Drain off the excess oil, but not all of it — leave a little, since it carries the flavor of the guanciale and garlic.

Add the meat broth made from beef and chicken bones. Add it only slightly warm, without heating it too much.

Add pasta cooking water to adjust the consistency. Adjust the amount by feel.

Transfer the cooked pasta to the bowl of egg mixture and toss quickly to emulsify. From here it is a race against time.

Plate and finish with a generous amount of Pecorino Romano and black pepper.

[Variation] The process is the same up to this point. Since seafood is used, reduce the pecorino by nearly half. Add the tough lower part of the Kujo green onion to the pan.

Add the oysters and the reduced liquid from the clams steamed in white wine. Do not turn the heat high; use residual heat and cook while coating them with butter.

Heat for about 30 seconds so the oysters absorb the flavor, then remove them, and cook the leaf tips of the Kujo green onion with residual heat. After that, combine the pasta and egg mixture and finish as in the basic version.