Learning to make carbonara is, in our opinion, one of the essential techniques in home cooking. Not only is it fairly easy and delicious, but the many different things you can do as a result make it a most know! This variation uses sweet Italian sausage. Give it a try and up your pasta game.
- 1 cup semisweet chocolate wafers (discs, pistoles, fèves)
- ½ cup plus 2 tablespoons dark brown sugar
- ⅓ cup granulated sugar
- ¼ cup (½ stick) plus 2 tablespoons unsalted butter, room temperature
- ¾ teaspoon kosher salt
- 1 large egg, room temperature
- 1½ teaspoons vanilla paste or extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- Flaky sea salt
Place a rack in lowest position in oven; preheat to 375°. Coarsely chop chocolate, leaving several wafers whole; set aside.
Scrape batter into a 10″ cast-iron skillet (or use a stainless steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with sea salt.
Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.