Noodles & Pasta
Spaghetti Carbonara
Description
This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheese.
Ingredients
- 4 quarts water
- 1 teaspoon black pepper, plus more for garnish
- 4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup)
- 5 large egg yolks
- 2 large eggs
- 3 ounces Pecorino Romano cheese, grated on the medium holes of a box grater, plus additional grated Pecorino Romano for garnish
- 2 ounces Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
- 3 tablespoons kosher salt
- 1 (16-ounce) package spaghetti (preferably bronze-cut)
Directions
- 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.
- Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.
- 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.
