Spaghetti Carbonara
, 15 min, Serves 4
Traditional Italian pasta with guanciale, egg, and cheese creating a silky, creamy sauce without cream.
| prepCut guanciale into 0.5 cm / 1/5" thick slices, then into batons | ||||||
| prepFinely shred parmigiano reggiano | ||||||
| prepFinely mince garlic (optional) | ||||||
| prepWarm serving bowls | ||||||
| 2 large eggs | Whisk eggs, yolks, cheese & pepper | Transfer pasta & fat to sauce, add water | Stir vigorously 1 min until creamy | Serve immediately in warm bowls | ||
| 2 egg yolks | ||||||
| 100 g parmigiano reggiano, finely shredded | ||||||
| 1/4 tsp black pepper | ||||||
| 400 g spaghetti | Boil pasta in salted water, 4 L | Reserve 1 cup pasta water, drain pasta | Toss hot pasta in guanciale fat | |||
| 1 tbsp cooking/kosher salt (for cooking pasta) | ||||||
| 125 ml pasta cooking water | ||||||
| 175 g guanciale (pancetta or block bacon), cut into batons | Cook guanciale 4–5 min until golden | Add garlic in last minute (optional) | ||||
| 1 garlic clove, finely minced (optional) | ||||||
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