Carbonara stracciatella

Every time you grate a wedge of Parmigiano down to the rind, save the rind. I keep a zip-top bag in my freezer specifically for this purpose and make regular deposits. When I’ve got a nice stash, it’s time to make Parm broth. It’s awesome in braises and tomato sauces, or add it to the cooking liquid for beans or grains. Or, make this carbonara-inspired stracciatella (Italian for egg-drop soup), which gets a little lightness from barely wilted greens. Hot tip: If you can’t wait, most cheese shops will sell you the rinds. 4 servings From the Market Lettuce Spin It Any tender lettuce, spring greens, mature arugula, or inner leaves from a head of escarole can be used At Home Parmigiano and Parmigiano rinds Bay leaf and/or parsley Salt and pepper Bacon Eggs Spin It Grana Padano instead of Parmigiano Pancetta or guanciale instead of bacon, or omit

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Step 1

Make the Parmigiano broth

Step 2

In a stockpot, combine rinds, bay leaf, and 2 quarts water. Bring to a simmer over medium-high heat, stirring often, then reduce to a gentle simmer and cook until broth is infused with Parm flavor without being too salty or cloying, about 45 minutes. Make sure to stir every 10 minutes or so to prevent the rinds from sticking to the bottom. (Some will stick no matter what; steel wool is the best way to clean the pot.) Pour broth through a fine-mesh sieve into a large bowl or measuring cup and let cool; you should have a scant 2 quarts. (If desired, cover and chill for up to 5 days, or freeze for up to 3 months.) Use a soup spoon to skim fat off surface of broth (if chilled, fat will solidify and lift off easily). Pour broth into a medium saucepan and season with many grinds of pepper. Heat over medium until lightly simmering, then cook 5 minutes to meld flavors. Taste and adjust seasoning with salt (go light; the bacon and the grated Parmigiano are both salty). Keep hot over low heat.

Step 3

Make the soup

Step 4

Meanwhile, in a large skillet, cook bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then cut crosswise into 1-inch pieces.

Step 5

In a bowl, whisk eggs with half the Parmigiano and season with salt.

Step 6

Bring broth back to a simmer over medium-high heat and use a whisk to stir vigorously in big circles until a vortex forms in center. Without stirring, stream in eggs and let sit 1 to 2 minutes to gently set.

Step 7

Divide lettuce among bowls. Ladle stracciatella over lettuce and top with bacon, remaining Parmigiano, and more black pepper.