Spaghetti Carbonara

Spaghetti Carbonara

from foodandwine.com
Dinner
30 min
4 servings
2452 kcal / serving

Learn how to make a spaghetti carbonara with this easy, fast recipe for spaghetti carbonara with step-by-step photos to help you make this famously creamy iconic Italian pasta.

Ingredients

  • 4 quartswater
  • 1 teaspoonblack pepper, plus more for garnish
  • 4 ouncesguanciale, cut into 1/4-inch pieces (about 3/4 cup)
  • 5 largeegg yolks
  • 2 largeeggs
  • 3 ouncespecorino romano cheese, grated on the medium holes of a box grater, plus additional grated pecorino romano for garnish
  • 2 ouncesparmigiano-reggiano cheese, grated on the medium holes of a box grater
  • 3 tablespoonskosher salt
  • 1package spaghetti (preferably bronze-cut)

Directions

  1. 1

    Bring 4 quarts water to a boil in a large pot over high. Meanwhile, place pepper in a large heatproof bowl; set aside. Cook guanciale in a medium skillet over low, stirring often, until lightly browned, fat is mostly rendered, and guanciale feels crisp with a bouncy texture when squeezed, about 10 minutes.

  2. 2

    Pour 3 tablespoons hot guanciale drippings over pepper in bowl; set guanciale aside.

  3. 3

    Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.

  4. 4

    Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/4 cup cooking liquid, and slowly pour into egg mixture, whisking constantly, until well combined and sauce is loosened.

  5. 5

    Transfer about one-third of pasta to egg mixture using tongs, allowing excess liquid to drip off in pot; quickly and gently toss to combine. Transfer remaining pasta, allowing excess liquid to drip off in pot, to egg mixture.

  6. 6

    Continue stirring and tossing the pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)

  7. 7

    Divide pasta evenly among 4 shallow serving bowls, and top with reserved crisped guanciale. Garnish with pepper and grated Pecorino Romano. Serve immediately.