Carbonara
Ingredients
- 1 ounce Pecorino Romano cheese plus more for serving
- 8 ounces guanciale or pancetta
- 1 pound dry spaghetti
- 2 tsp kosher salt plus more as needed
- 4 large eggs
- 2 large egg yolks
- 1 tsp coarsely ground black pepper plus more for serving
Instructions
- Bring a large pot of water to a boil over medium-high heat. Meanwhile, finely grate 1 ounce Pecorino Romano cheese on a Microplane (2/3 to 1 scant cup). Cut the guanciale into 1/2-inch-wide by 3/4- to 1-inch-long pieces (about 1 1/2 cups).
- Place the guanciale in a large skillet, preferably nonstick. Cook over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more.
- Meanwhile, add 1 pound dry spaghetti and 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes. Place 4 large eggs and 2 large egg yolks in a medium bowl and whisk until combined. Add the Pecorino and a pinch of kosher salt, and whisk until combined.
- When the guanciale is ready, transfer to a plate with a slotted spoon. Add 1 teaspoon coarsely ground black pepper to the skillet, turn off the heat, and stir to combine. Let cool for 1 minute.
- While whisking constantly, slowly stream in 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water.
- When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs. It’s OK if some water clings to the pasta. Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.
- While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges.
- Return the guanciale to the pan. Turn the heat on to the lowest setting and cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs. Remove the pan from the heat.
- Taste and season with more kosher salt and black pepper as needed. Transfer to a large bowl or individual serving bowls and serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.
Notes
Substitutions: Guanciale really makes this dish special, as the flavor and fat content of the meat add a lot to the recipe. Pancetta is the best substitute. Look for a piece that you can cut yourself, as the pre-cut pieces are smaller than ideal, but also OK. If neither are available, choose thick-cut bacon that is not heavily smoked, and cut crosswise into 1/2-inch-thick pieces.
Storage: This recipe is best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently with a splash of water.
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