Chef John’s Spaghetti alla Carbonara

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Description

Spaghetti alla carbonara’s creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Ingredients

  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 2 eggs
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper, or to taste
  • 6 ounces spaghetti
  • 1 cup reserved pasta water
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese

Instructions

  1. Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp
  2. about 5 minutes. Reduce heat to low.
  3. Whisk eggs
  4. 3 tablespoons Parmigiano-Reggiano cheese
  5. 3 tablespoons Pecorino Romano cheese
  6. and 1 teaspoon ground black pepper in a bowl. Set aside.
  7. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
  8. stirring occasionally until cooked through but firm to the bite
  9. 10 to 12 minutes. Drain
  10. reserving 1 cup of the pasta water.
  11. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  12. Slowly pour egg mixture into the pasta mixture; cook
  13. stirring constantly until the egg mixture forms a thick sauce
  14. 1 to 2 minutes. Remove from heat.
  15. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Servings: 2

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