Cabbage Carbonara

Instructions

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1. 1 In a small bowl, stir together water and cornstarch until smooth to make a slurry. Transfer slurry to a medium saucepan and cook over medium-high heat, stirring constantly, until thickened into a clear gel, about 1 minute. Remove from heat, and use a spatula to return to small bowl; set aside. Wipe saucepan clean.
2. 2 In now-clean saucepan, bring 1 inch of water to a simmer over medium heat. Reduce heat to medium-low to maintain a gentle simmer.
3. 3 In a large skillet, combine guanciale (or pancetta or bacon) with olive oil and cook over medium heat, stirring frequently, until fat has rendered and guanciale is crisp, about 7 minutes.
4. 4 Increase heat to high. Add half of cabbage to skillet with guanciale, and cook, stirring constantly, until slightly wilted and reduced in volume but not browned, 1 to 2 minutes. Add remaining cabbage in batches as space allows, continuing to cook and stir until all cabbage is crisp-tender and lightly browned, 5 to 6 minutes total. Remove from heat and let cool slightly, about 1 minute.
5. 5 In a large heatproof metal bowl, whisk together egg, egg yolks, Pecorino Romano, Parmesan, and 1/2 teaspoon black pepper until smooth. Stir in cornstarch gel until a thick paste forms. Add cabbage mixture to egg-cheese paste; toss thoroughly to coat.
6. 6 Set mixing bowl with sautéed cabbage mixture over pot of simmering water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce coats cabbage and thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into 2 bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.