Pork

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This is where folks actually got tripped up: people who pre-cooked the dough with ice found it didn't work for the Neapolitan-style approach, and those who avoided that trick had better results. When you stretch and move the pie, people found a light dusting of cornmeal, semolina, or rice flour helps; using 00 flour for the stretch was a common source of trouble. As a simple option for cutting, some people used kitchen scissors to slice the pizza instead of a wheel.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken, butterflied and pounded
• Flour
• Salt, to taste
• Pepper
• Eggs, beaten
• Water
• Panko
• Oil
• Garlic, cut
• Tomato sauce, canned
• Red pepper flakes
• Sugar, to taste
• Genoa salami
• Mozzarella
• Chives, thinly sliced

book_ribbon Instructions

1. Make the tomato sauce: heat a touch of oil in a pan, add cut garlic and sauté, open the canned tomato sauce and add it to the pan, add red pepper flakes, a pinch of sugar, and a little salt, then simmer the sauce.
2. Optionally add some Genoa salami to the simmering sauce so the salami fat melts into and flavors the sauce.
3. Prepare the chicken: butterfly/open each piece and pound to an even thickness.
4. Set up a breading station: seasoned flour (add a little salt and a little pepper to the flour), beaten eggs (whisked with a splash of water), and panko breadcrumbs.
5. Bread the chicken by dredging first in the seasoned flour, then in the beaten egg, then coat in panko.
6. Heat oil in a cast iron or other shallow pan until hot, then gently lay the breaded chicken in the oil and fry, moving pieces gently in the pan to help them cook faster.
7. Cook the chicken until nearly done and register an internal temperature of about 150 degrees Fahrenheit.
8. Salt the hot fried chicken, spoon sauce over each piece, top with a mound of mozzarella, and finish under the oven broiler until the cheese melts.
9. Garnish with thinly sliced chives and serve.

grocery Ingredients

• Onion, very finely chopped
• Celery, very finely chopped
• Carrot, very finely chopped
• Olive oil
• Beef (or lamb)
• Pork
• Wine
• Whole milk, full fat
• Stock (or chicken stock, beef stock)
• Tomato concentrate
• Passata, sieved tomato
• Salt, to taste
• Water
• Fresh pasta

book_ribbon Instructions

1. Prepare a sofrito by very finely chopping onion, celery, and carrot.
2. Heat olive oil in a pan and gently fry the finely chopped onion, celery, and carrot until softened.
3. Mix the beef and pork with a little olive oil by hand so the oil begins to help break up the meat.
4. Place the meat in the hot pan over high heat and use a wooden spoon to crumble it, twisting the spoon to break the meat up; brown the meat.
5. Add the wine and cook until the alcohol has evaporated.
6. Add whole (full fat) milk and cook until the mixture begins to become creamy.
7. Add stock (chicken or beef) after the milk has been incorporated.
8. Stir in tomato concentrate (tomato paste); (passata is mentioned separately as a different, more liquid tomato product).
9. Reduce the heat to very low and simmer covered for 1.5 hours, checking every 15 minutes and adding a little more stock if needed.
10. After 1.5 hours covered, continue to cook uncovered for an additional 1.5 hours.
11. Bring a pot of water to a boil, salt the water, and cook fresh pasta for about three minutes.

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This comes together fast and tastes pleasantly rich, and people keep making it again — but the trick is texture, not timing. Don’t add salt to the finished pasta. Save some pasta water and use it to loosen the sauce so it coats the noodles. Keep the pan at low–medium heat when you finish the sauce; if it’s too hot the eggs will scramble and the texture goes chalky. Don’t add cream — that was a common misstep. If you want small, optional tweaks: a teaspoon of fresh lemon brightens things, a handful of peas adds a touch of sweetness, or extra grated cheese and black pepper on the plate is nice. Otherwise focus on gentle heat and pasta water and you’ll get the result this recipe intends.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Traditional Carbonara

• 1/2 lb (227 g) Guanciale, cut into relatively sizable chunks (or pancetta, thick-cut bacon)
• 3 Eggs, large
• 1 Egg yolk
• 4 oz (113 g) Pecorino Romano and Parmigiano-Reggiano, finely grated
• Freshly ground black pepper
• Salt, to taste
• Pasta
• 1/4 cup Pasta cooking water, starchy

Modern / Less Traditional Carbonara

• 1/2 lb (227 g) Thick-cut bacon, sliced into big chunks
• 1/4 oz (7 g) Parmesan, finely grated
• Pecorino Romano, finely grated
• 3 Eggs, large
• 1 Egg yolk
• Bucatini
• Garlic
• 1/3 cup Pasta cooking water, starchy
• Salt, to taste
• Freshly ground black pepper
• 2 tbsp Rendered bacon fat

book_ribbon Instructions

Traditional Carbonara

1. Finely grate and measure out 4 ounces of cheese.
2. In a medium bowl or measuring cup combine 3 large eggs, 1 egg yolk, the grated cheese, and a whole lot of freshly ground black pepper; beat with a fork until homogenous.
3. Place the guanciale in a cold pan and turn the heat to medium; cook slowly to render fat until the guanciale is fully cooked but not too crispy, then kill the heat.
4. Bring a pot of water to boil and season it very heavily (as salty as the sea); keep the pasta moving while it cooks to prevent sticking and test doneness by tasting a strand.
5. As soon as the pasta is done, dump it directly into the sauté pan with the guanciale and toss to coat the pasta evenly in the guanciale fat.
6. Work quickly and add the egg-and-cheese mixture to the hot pasta, then agitate rigorously to emulsify the sauce and prevent curdling; rely on the residual heat from the pasta to cook the eggs.
7. If the sauce is not as smooth as desired, add a little pasta water, about 1/4 cup, to loosen and emulsify.
8. Taste for seasoning and add salt if needed. Optionally toss the pasta to aerate the sauce and make it creamier.
9. Plate the pasta and top with the remaining guanciale and any remnants of the creamy sauce.

Modern / Less Traditional Carbonara

1. Grate Parmesan and Pecorino Romano into a bowl with 3 eggs and 1 egg yolk; season with a few healthy twists of freshly ground black pepper and beat with a fork until combined.
2. Slice about 1/2 a pound of thick-cut bacon into big chunks.
3. Place the bacon in a cold nonstick pan and cook to render the fat until the bacon is fully cooked; strain off all but about 2 tablespoons of bacon fat and leave that fat in the pan.
4. Return the pan with 2 tablespoons fat to medium-low heat, add the garlic, and sauté for 1 minute until fragrant; then kill the heat.
5. Add the bucatini to very heavily salted boiling water (use the presented palm technique if desired) and cook until done; keep the pasta moving to prevent sticking.
6. Add the cooked pasta directly to the pan, then add about 1/3 cup of starchy pasta water to help the sauce cohere.
7. Add the egg-and-cheese mixture to the pasta and agitate vigorously; if the pan is too small, dump everything back into the emptied pasta pot and keep moving to avoid scrambling the eggs.
8. Taste for seasoning and add salt and pepper as necessary. If the sauce is not thick enough, rescue it by adding maybe another 1/4 ounce of finely grated Parmesan and mix rigorously.
9. Plate the pasta and serve; note this version has a lighter sauce with less fat and stays creamier longer.

grocery Ingredients

• Ground beef
• Ground veal (or mixture of ground pork and ground beef)
• Ground pork
• 3 eggs, beaten
• Onion, caramelized, cooled
• Fresh breadcrumbs
• Carrots, very finely diced
• Parsley, chopped
• Thyme, fresh (or other fresh herbs)
• Genoa salami, diced
• Black Forest ham, diced
• 2 tbsp garlic, chopped
• Hot sauce
• Worcestershire sauce
• Black pepper, coarse
• Salt, to taste
• Buttermilk
• Bacon, slices
• Apricot balsamic vinegar (or other vinegars)

book_ribbon Instructions

1. Beat 3 eggs in a bowl.
2. Make sure the caramelized onions are cooled before adding to the mixture.
3. In a large bowl combine ground beef, ground veal, ground pork, beaten eggs, cooled caramelized onions, fresh breadcrumbs, very finely diced carrots, chopped parsley, fresh thyme, diced Genoa salami, diced Black Forest ham, 2 tablespoons chopped garlic, hot sauce (optional), Worcestershire sauce, coarse black pepper, salt, and buttermilk; mix until evenly combined (wear gloves if desired).
4. Line a loaf/bread pan with bacon slices, halving slices as needed to cover the sides and leave a small overhang.
5. Pack the meat mixture very tightly into the bacon-lined pan, pressing firmly to remove air pockets and fill completely.
6. Fold and close the bacon pieces over the top and sides to cover the loaf.
7. Make the glaze by mixing apricot balsamic vinegar with a little hot sauce and a little Worcestershire sauce.
8. Brush the glaze liberally over the entire meatloaf and sprinkle with coarse black pepper.
9. Bake the meatloaf in the oven until the internal temperature reaches 155°F (the creator also references a general range of 145–155°F).
10. Remove the meatloaf from the oven and transfer it to a cutting board.
11. Let the meatloaf rest before slicing (the creator instructs to wait at least 30–45 minutes before cutting; he also notes one example where it rested 15–20 minutes).
12. Slice and serve.

grocery Ingredients

Meatloaf

• Olive oil
• 1 onion, small diced
• 2 tsp salt
• 1 1/2 cup panko breadcrumbs
• 1/3 cup buttermilk
• 450g ground beef
• 450g ground pork
• 2 egg
• 1 egg yolk, yolk only
• 3 clove garlic, finely minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 1/4 tsp poultry seasoning
• 1 1/3 tsp black pepper

Meatloaf Glaze

• 1/3 cup brown sugar
• 2 2/3 tbsp cider vinegar
• 1/3 tbsp Worcestershire sauce
• 1 1/4 tbsp sriracha (or any hot sauce)
• 1 1/4 cup ketchup

Onion Gravy

• 3 1/2 tbsp butter
• 2 cup onion, medium diced
• Salt, to taste
• 3 1/4 tbsp all-purpose flour
• 1 3/4-2 cup beef stock
• 1 tbsp beef bouillon paste
• 1 tsp soy sauce

book_ribbon Instructions

Make the meatloaf mixture

1. Preheat a medium sauté pan over medium heat.
2. Add a long squeeze of olive oil, the diced large white onion (about 150 grams or 1 large), and a pinch of salt; stir and cook until softened and beginning to color, about 5–6 minutes.
3. Transfer the cooked onions to a medium bowl and let cool.
4. In a food processor add 75 grams panko breadcrumbs and pulse to break them down to a powdery texture.
5. Add 85 grams buttermilk to the breadcrumbs and process about 10 seconds until hydrated to make a panade.
6. Add 450 grams ground beef (90/10) and 450 grams ground pork (90/10) to the food processor and process about 15 seconds to combine and break down the meat; do not overwork.
7. Transfer the meat and panade into the bowl with the cooled onions.
8. Add 2 whole eggs and 1 egg yolk, 3 finely minced garlic cloves, 15 grams Worcestershire sauce, 15 grams Dijon mustard, 2 grams poultry seasoning, 3 grams black pepper, and 12 grams salt.
9. Gently mix and fold the mixture just until evenly combined; avoid overworking the meat.

Shape and chill

1. Press the mixture into a loaf pan to form a rectangular loaf, then turn it out onto an aluminum foil–lined sheet tray and smooth or pinch gaps to shape.
2. Chill the shaped loaf in the refrigerator for about 10–15 minutes while you make the glaze.

Make the glaze

1. Combine 60 grams brown sugar, 40 grams cider vinegar, 10 grams Worcestershire sauce, 20 grams sriracha (or another hot sauce), and 300 grams ketchup in a small saucepan; stir to combine.

Broil, glaze, and bake the loaf

1. Preheat the oven broiler to medium-low.
2. Place the chilled loaf under the broiler and sear the top for about 5–10 minutes until it takes on color.
3. Liberally brush a layer of the glaze onto the seared top (about a quarter to a third cup), then return the loaf under the broiler for about 3 minutes until the glaze becomes sticky and begins to color.
4. Remove the loaf, brush a second layer of glaze, rotate the tray as needed to avoid burning, and broil again until sticky and colored.
5. Brush a third/final layer of glaze onto the loaf, then reduce oven temperature to 325F / 160C and bake the loaf at 325F / 160C for 25–35 minutes or until the internal temperature reaches 155F / 70C.

Reduce remaining glaze

1. While the loaf is broiling and glazing, place the remaining glaze (about 1.5 cups) over medium-low heat in the saucepan and reduce by about half, stirring frequently, about 3–4 minutes; set aside.

Make the onion gravy

1. Preheat a 10-inch sauté pan over medium heat.
2. Add 50 grams butter, 100 grams diced onion, and a pinch of salt; sweat the onions about 5 minutes until softened.
3. Add 25 grams all-purpose flour and whisk to combine; cook 3–5 minutes to remove raw flour taste.
4. Whisk in 100 grams of the beef stock; when it begins to thicken, whisk in the remaining stock (total 450 grams) and bring to a simmer.
5. Add 10 grams beef-flavored bouillon paste (Better Than Bouillon) and about 5 grams soy sauce; simmer about 5 minutes until the gravy is thickened and the onions are fully tender.

Rest and serve

1. When the loaf reaches an internal temperature of 155F / 70C, remove it from the oven and tent loosely with foil; rest for about 20 minutes.
2. Slice the rested loaf and serve with mashed potatoes, peas, a ladle of onion gravy, and a drizzle of the reduced glaze as desired.

grocery Ingredients

Meatloaf

• 5 oz (142g) breadcrumbs
• 6 oz (170g) milk
• 1 tsp garlic powder
• 1 carrot, grated
• 1 celery, grated
• 1/2 onion, small, halved
• 1/4 cup tomato paste
• 1 1/2 tsp Worcestershire sauce
• 1/4 cup parsley, finely chopped
• 2 eggs, beaten
• 1/8 cup fresh basil, finely chopped
• 1 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 2 1/4 lb (1021g) ground chuck

Glaze

• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1/3 cup brown sugar
• Freshly ground black pepper, to taste

Optional / Upgrades

• 8 oz (227g) boneless leg of lamb, cut into 1 inch cubes
• 12 oz (340g) beef, cut into 1 inch cubes
• 12 oz (340g) pork, cut into 1 inch cubes
• 1/2 cup store-bought stock (or homemade stock that sets up like gelatin (can be used in place of store-bought stock plus unflavored gelatin))
• 1 packet unflavored gelatin
• 1-2 tbsp vegetable oil
• 2 fresh garlic, crushed
• 3 stale artisanal bread, stale, cut into pieces
• 1/4 oz (7g) dried porcini mushrooms, finely chopped or powdered
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 4 oz (113g) buttermilk

book_ribbon Instructions

Basic meatloaf

1. Make the panade: combine 5 ounces breadcrumbs, 6 ounces milk, and 1 teaspoon garlic powder into a paste.
2. Grate vegetables on the large holes of a box grater: 1 medium carrot and 1 medium rib of celery; add 1/2 small onion (you may grate the onion if desired).
3. To the panade add 1/4 cup tomato paste, 1.5 teaspoons Worcestershire sauce, 1/4 cup finely chopped parsley, 2 large eggs (beaten), and 1/8 cup finely chopped fresh basil; season with 1 teaspoon kosher salt and 1.5 teaspoons freshly ground black pepper and mix until evenly combined.
4. Add 2.25 pounds ground chuck to the panade and mix until the panade is evenly distributed throughout the meat.
5. Grease a loaf pan generously, press the meat tightly into the pan (packing firmly), then invert the loaf onto a quarter sheet pan (do not line the sheet with parchment paper).
6. Preheat the oven to 350 degrees Fahrenheit and bake the inverted, free-standing loaf for 15 minutes.
7. Make the glaze while the loaf bakes: combine 4 ounces tomato paste, 1 tablespoon honey, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, 1 tablespoon apple cider vinegar, and 1/3 cup brown sugar; add a few generous twists of freshly ground black pepper.
8. After the first 15 minutes of baking, brush the glaze over the loaf, return to the oven, and bake 15 more minutes.
9. Brush the loaf with glaze again, then bake an additional 20 to 25 minutes, or until the internal temperature reaches 155 degrees Fahrenheit.
10. Remove the loaf from the oven and let rest for 10 minutes, then slice and serve.

Upgraded meatloaf (grind-your-own and gelatinized stock)

1. Trim any silver skin, connective tissue, and excess fat from the boneless leg of lamb (if using) and from beef and pork; cut all meat into 1 inch cubes and spread in a single layer on parchment-lined baking sheets, then freeze until very firm.
2. Assemble chilled grinder parts and grind each meat separately through a medium plate; weigh to 36 ounces total using 8 ounces lamb, 12 ounces beef, and 12 ounces pork.
3. Make gelatinized stock: pour 1/2 cup store-bought stock into a container and evenly sprinkle 1 packet unflavored gelatin over the top; let dissolve and set aside (use homemade stock that sets up like gelatin instead if available).
4. Saute vegetables: heat 1 to 2 tablespoons vegetable oil over medium-high heat, saute finely chopped onion, grated carrots, and grated celery for 3 to 5 minutes until beginning to soften.
5. Add the gelatinized stock to the vegetables, let melt, and simmer until the stock has reduced by about 50%; crush in 2 cloves fresh garlic, cook briefly, then spread the mixture on a sheet pan to cool completely.
6. Make homemade breadcrumbs: process 3 pieces stale artisanal bread (and optionally 0.25 ounce dried porcini mushrooms) to a fine crumb in a food processor or high-powered blender to yield 5 ounces homemade porcini breadcrumbs.
7. Make the panade for the single batch: beat 2 eggs with 4 ounces buttermilk; add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, and 1 teaspoon fish sauce. Add 1/4 cup tomato paste, 1/8 cup fresh basil, 1/4 cup parsley, 5 ounces homemade porcini breadcrumbs, and the cooled sauteed vegetables with gelatinized stock; mix to combine.
8. Add the ground meat mixture and season with 1 teaspoon salt and 1.5 teaspoons freshly ground black pepper; knead thoroughly to develop structure.
9. Pack about a quarter of the mixture firmly into the bottom of a greased loaf pan to avoid gaps, pile the rest on top, press firmly, then invert onto a heavily greased piece of aluminum foil on a quarter sheet pan (do not use parchment).
10. Bake at 350 degrees Fahrenheit standing upright for 15 minutes, brush with the same glaze (see glaze recipe), bake 15 minutes more, brush glaze again, then bake an additional 20 to 25 minutes until the internal temperature reaches 155 degrees Fahrenheit.
11. Let the loaf rest for 10 minutes before removing, slicing, and serving.

grocery Ingredients

Sauce

• 3-4 slice thick-cut bacon, sliced into 1/2-inch pieces (or pancetta)
• 2 1/2 tbsp olive oil
• 2 Fresno chiles, thinly sliced (or Thai chiles)
• 1 tsp red pepper flakes
• 5 clove garlic, thinly sliced
• 1 can crushed San Marzano tomatoes
• Salt, to taste
• Black pepper, fresh cracked
• Sugar, to taste
• Thyme
• 1/4 cup Parmigiano-Reggiano

Chicken & Breading

• 4 chicken breasts, butterflied and pounded to <0.5 inch
• 2 cup all-purpose flour
• 1 tbsp kosher salt
• 2 cup panko breadcrumbs
• 4 eggs
• Water
• Canola oil, high-heat oil for frying (or other high-heat oils)

Assembly & Topping

• 3 1/2 cup mozzarella

book_ribbon Instructions

Sauce

1. Slice 3 to 4 slices of thick-cut bacon or pancetta into 1/2-inch pieces.
2. Place the bacon pieces in a cold medium skillet, add 2.5 tablespoons (40 milliliters) olive oil, and set the pan over medium heat; stir often while cooking until the bacon develops color and approaches crispness.
3. Add 2 red Fresno chiles (thinly sliced), 1 teaspoon (2 grams) red pepper flakes, and 5 thinly sliced garlic cloves; continue cooking over medium heat until the bacon and garlic are toasted and crispy.
4. Carefully scoop out all the solids, leaving the oil in the pan; transfer the solids to a cutting board and finely chop them, then return the chopped solids to the pan.
5. Add one 28-ounce can of crushed San Marzano tomatoes to the pan, season to taste with salt and black pepper and add a little pinch of sugar, mix, and let the sauce simmer for 15 minutes, stirring occasionally.
6. Optionally add a bunch of thyme and 1/4 cup Parmigiano-Reggiano to the sauce during the simmer.

Breading & Frying

1. Butterfly each of the 4 chicken breasts by cutting them in half without cutting through, open them like a book, cover with plastic wrap, and pound them until they are slightly thinner than 1/2 inch.
2. Prepare a three-stage breading station: a bowl with the flour mixture (2 cups / 300 grams all-purpose flour combined with 1 tablespoon / 18 grams kosher salt and fresh cracked black pepper to taste), a bowl with an egg wash (whisk 4 eggs with a little splash of water), and a bowl with 2 cups / 220 grams panko breadcrumbs.
3. Dredge a chicken breast in the flour, shake off excess, dip it in the egg wash ensuring all flour is hydrated, then press it thoroughly into the panko so every crevice is filled; press aggressively to adhere. Repeat with remaining breasts.
4. Fill a large deep pan (a 12-inch cast-iron skillet is suggested) about halfway with a high-heat frying oil (canola or similar) and heat until it reaches about 350 degrees Fahrenheit (175 degrees Celsius).
5. Carefully lay a breaded chicken piece away from yourself into the hot oil and fry for 3 to 5 minutes per side, until crispy and golden brown, or until the internal temperature registers 165 degrees Fahrenheit (75 degrees Celsius); flip to brown the other side as needed.
6. Remove the fried chicken and place it on a wire rack to cool; repeat until all chicken is fried.

Assembly & Finish

1. Combine 3 1/2 cups (270 grams) mozzarella and 3/4 cup (70 grams) Parmigiano-Reggiano in a bowl and mix until thoroughly combined.
2. Arrange the crispy chicken pieces on a foil-lined baking sheet, spoon a generous amount of the tomato sauce over each piece, then pile the mozzarella-Parmesan mixture generously on top of the sauce.
3. Place the baking sheet under the broiler for about 5 to 8 minutes, or until the cheese is completely melted, browned, bubbling, and slightly charred to your preference.
4. Remove from the broiler, cut the chicken as desired, and serve.

grocery Ingredients

Chicken and breading

• 4 chicken breasts, butterflied and pounded to 1/4 inch
• Salt, to taste
• 1 cup all-purpose flour
• 3 eggs
• 2 tbsp water
• 2 cup plain fine breadcrumbs, plain, fine
• 2 cup panko breadcrumbs

Traditional tomato sauce

• 40ml extra virgin olive oil
• 3 slice thick-cut bacon, diced into 1/8 inch cubes (or pancetta)
• 5 clove garlic, thinly sliced
• 3-5 sprig fresh thyme
• 1/2 tsp red pepper flakes
• 28 oz (794g) San Marzano crushed tomatoes, crushed, canned
• 1/4 cup water
• Sugar, pinch
• Fresh cracked black pepper

Gochujang chicken sauce

• 6 tbsp grated palm sugar
• 1/4 cup mirin
• 1/4 cup soy sauce
• 5 tbsp brown rice vinegar (or regular rice vinegar, white distilled vinegar)
• 6 tbsp ketchup
• 1/2 cup gochujang
• 8 clove garlic, finely chopped
• 3 tbsp honey

Tomato-gochujang sauce (for Korean parm)

• Canola oil, enough to coat bottom of pan (or avocado oil)
• 3 clove garlic, thinly sliced
• 2 shallots, thinly sliced
• Salt, to taste
• 14 oz (397g) crushed tomatoes, crushed, canned
• 1/2 cup water
• 1/2 cup gochujang
• 1 tbsp sugar

Topping

• 2 1/2 cup low-moisture mozzarella, freshly grated
• 1/2 cup Parmigiano-Reggiano, freshly grated

Frying oil

• Canola oil, enough to fill at least 2 inches in pot (or avocado oil)

book_ribbon Instructions

Prep

1. Butterfly each of the 4 chicken breasts (cut in half but not all the way through) and open like a book; lightly pound each to about 1/4 inch thick.
2. Season both sides of each chicken breast lightly with salt.
3. Set up a three-bowl breading station: bowl 1 with 1 cup (150 g) all-purpose flour; bowl 2 with 3 eggs whisked with 2 tablespoons (30 mL) water until homogeneous; bowl 3 with either 2 cups (220 g) plain fine breadcrumbs for the traditional version or 2 cups (220 g) panko breadcrumbs for the Korean version.

Make traditional tomato sauce

1. Heat 40 milliliters extra virgin olive oil in a saucepan over medium heat.
2. Add 3 thick-cut bacon slices diced into 1/8 inch cubes and render until browned and crispy, about 3 to 4 minutes, stirring often.
3. Add 5 cloves thinly sliced garlic, 3 to 5 sprigs fresh thyme, and 1/2 teaspoon (1 g) red pepper flakes (optional); stir until fragrant, about 30 seconds.
4. Add one 28 ounce (794 g) can crushed San Marzano tomatoes and 1/4 cup (60 mL) water, then add a pinch of sugar, salt to taste, and a little fresh cracked black pepper.
5. Increase heat to medium-high to bring to a boil, then reduce heat to low and simmer for 8 to 10 minutes or until slightly reduced; remove the thyme.

Make gochujang chicken sauce

1. In a saucepan combine 6 tablespoons (46 g) grated palm sugar, 1/4 cup (60 g) mirin, 1/4 cup (50 g) soy sauce, 5 tablespoons (160 g) brown rice vinegar, 6 tablespoons (104 g) ketchup, and 1/2 cup (160 g) gochujang.
2. Heat over medium-high, stirring often until it comes to a boil, then reduce heat to low and reduce for 10 minutes, stirring occasionally.
3. Remove from heat and whisk in 8 cloves finely chopped garlic; let steep for 3 minutes, then pass the sauce through a fine-mesh strainer.
4. Return strained sauce to a bowl and whisk in 3 tablespoons (45 g) honey until thoroughly combined.

Make tomato-gochujang sauce (for Korean parm)

1. In a small saucepan add enough canola oil to coat the bottom and set over medium heat.
2. Add 3 cloves thinly sliced garlic and 2 shallots thinly sliced; season lightly with salt and sweat until softened, about 3 to 5 minutes.
3. Add one 14 ounce (396 g) can crushed tomatoes, 1/2 cup (125 mL) water, 1/2 cup (125 mL) gochujang, and 1 tablespoon (15 g) sugar; bring to a boil over medium-high, then immediately reduce heat to low and simmer for 8 minutes or until reduced and able to coat a spoon.

Breading and frying

1. Bread each chicken breast by dredging first in flour, shaking off excess, then submerging in the egg mixture to coat all crevices, then pressing into breadcrumbs (plain fine for traditional, panko for Korean) to coat completely.
2. Heat at least 2 inches of frying oil (canola) in a large heavy-bottomed pot to 350 Fahrenheit.
3. Fry the breaded traditional chicken in the oil for 3 to 5 minutes or until golden brown and the internal temperature registers 165 Fahrenheit; remove and drain on a wire rack; season lightly with salt.
4. Fry the breaded Korean chicken for 3 to 5 minutes or until crisp and golden brown; transfer to a wire rack for about 30 seconds, then toss immediately in a bowl and coat with the plain gochujang chicken sauce (do not use the tomato sauce for this coating). Repeat for all pieces.

Assemble and finish under broiler

1. Mix 2 1/2 cups (225 g) low-moisture mozzarella and 1/2 cup (50 g) Parmigiano-Reggiano, freshly grated, in a bowl until evenly combined.
2. Apply the associated tomato sauce to each piece of chicken (traditional chicken gets the traditional tomato sauce; Korean chicken gets the tomato-gochujang sauce), then top each with a generous layer of the cheese mixture.
3. Place topped chicken under the broiler for 2 to 3 minutes or until the cheese is melted, bubbling, and lightly browned.

grocery Ingredients

• 12 oz (340g) spaghetti
• 4 thick-cut bacon, small diced (or guanciale)
• Olive oil
• Salt, to taste
• 50g Parmigiano Reggiano, shredded
• 50g Pecorino Romano, shredded
• 1 large egg
• 3 large egg yolks
• 1 1/2 cup pasta cooking water
• 1/2 tsp black pepper, freshly ground (or pre-ground black pepper)

book_ribbon Instructions

1. Bring a 12-inch sauté pan full of water to a boil on high heat.
2. Warm a heavy-bottomed 6.5-quart Dutch oven over low heat.
3. Cut four pieces (about 8 ounces / 225 grams) of thick-cut bacon: cut each piece in half, cut the halves lengthwise, then dice to small pieces.
4. Add a little olive oil to the preheated Dutch oven, then add all of the diced bacon and stir to spread it out.
5. Add a strong pinch of salt to the boiling pasta water, then add 12 ounces of spaghetti, spread the strands as you drop them in, and use tongs to fully submerge.
6. Simmer the spaghetti on high for 8 minutes.
7. Grate 50 grams Parmigiano Reggiano on the feather side of a box grater and place in a bowl.
8. Grate 50 grams Pecorino Romano on the feather side of a box grater and add to the same bowl.
9. Add 1 whole large egg and 3 large egg yolks to the bowl with the cheeses and stir to combine until the mixture is very runny (like polenta or runny scrambled eggs).
10. Pre-grind black pepper (aim about 1 gram per portion or about 1/2 teaspoon for the whole dish).
11. Cook the bacon, stirring occasionally, until fully rendered and crisp (this will take about the same amount of time as the pasta cooks).
12. When the bacon is done, transfer it to a plate but keep the fat in the Dutch oven.
13. Add the freshly ground black pepper to the fat in the Dutch oven, stir to toast briefly, and scrape up any fond from the bottom of the pot with a wooden spoon (limit scraping to about 10–15 seconds).
14. Taste the spaghetti at 8 minutes for a pre-al dente bite then ladle about 1.5 cups (300 mL) of pasta water into the Dutch oven to help deglaze and form the sauce base.
15. Use tongs to transfer the spaghetti from the sauté pan into the Dutch oven.
16. Reserve additional pasta water: pour off about 500 mL into a container (you will probably only need about 200–250 mL).
17. Add 100 mL (about a half cup) of reserved hot pasta water into the egg-cheese mixture and stir to combine to temper the eggs.
18. Add another 100 mL (about a half cup) of reserved pasta water to the Dutch oven so the pasta is sitting in roughly an inch and a half of liquid; stir to mobilize starch.
19. Simmer the pasta in the shallow liquid for about 90 seconds, then taste for final doneness.
20. Take the Dutch oven off the heat, add the reserved rendered bacon and any fat from the plate, and stir to combine.
21. Add the egg-and-cheese mixture to the pasta and immediately stir vigorously with tongs so the eggs cook evenly and the cheese melts evenly.
22. If the Dutch oven has cooled and the sauce is looser than desired, return it to the lowest possible heat and stir constantly for 30–60 seconds, or until the sauce thickens to a silky, velvety consistency without becoming gloppy or scrambled.
23. Finish by placing additional bacon on top, sprinkling a big pinch of aged Parmesan, and adding a few cranks of fresh cracked black pepper.