Spaghetti alla Carbonara

This Roman classic is a quick and delicious dish to make.

Spaghetti alla Carbonara

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Course Pasta

Cuisine Italian

Equipment

• Whisk
• Mixing Bowl
• Sauté pan
• Pasta Pot

Ingredients

  

• 1 lb Dry Spaghetti
• 2 lg Eggs
• 3 lg Egg Yolks
• 2 oz Parmigiano Reggiano
• 2 oz Pecorino
• 4 oz Gunciale
• 2 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 1 c Starchy Pasta Water
• 2 tbsp Rendered Guanciale Fat

Instructions

 

• Boil salted water and cook the spaghetti al dente (usually one minute under the listed cook time)
• Cook guanciale (pancetta or bacon work too)
• Reserve 2 tbsp of rendered guanciale fat
• Whisk eggs, egg yolks, and salt
• Reserve 1 cup of starchy pasta water and strain the pasta
• Return the pasta to the pot and toss it with the rendered fat
• Slowly temper 1/3 of the starchy water into the egg mixture while rapidly whisking it until it comes together as a creamy sauce with a silky texture (add more if needed)
• Toss sauce with pasta
• Pepper liberally and serve

Full disclosure, while I’ve listed the authentic ingredients, I must confess that I prefer Pancetta to Guanciale and generally use Locatelli to Pecorino. The sharpness of the Pecorino is something I need to be in the mood to have. When I am in the mood for it, though, it’s a great addition to this dish!