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Spaghetti alla Carbonara
From recipetineats.com
Serves 4
15 min
Traditional Italian pasta with guanciale, egg, and cheese—no cream—where hot pasta and rendered pork fat emulsify raw egg into a silky, creamy sauce.
| prepCut guanciale into 0.5 cm / 1/5" thick slices, then into batons | ||||||
| prepFinely shred parmigiano reggiano | ||||||
| prepFinely mince garlic clove (optional) | ||||||
| prepBring 4 litres / 4 quarts water to boil with salt | ||||||
| 2 large eggs | Whisk eggs, yolks, cheese & pepper | Transfer to egg bowl, add pasta water | Stir vigorously 1 min until creamy | Serve immediately in warm bowls | ||
| 2 egg yolks | ||||||
| 100 g / 3.5 oz parmigiano reggiano, finely shredded | ||||||
| 1/4 tsp black pepper | ||||||
| 400 g / 14 oz spaghetti | Cook pasta in salted water per packet | Toss hot pasta in guanciale fat | ||||
| 1 tbsp cooking/kosher salt (for cooking pasta) | ||||||
| 175 g / 6 oz guanciale (pancetta or block bacon), weight after skin removed | Cook guanciale 4–5 min until golden | Add garlic last minute | ||||
| 1 garlic clove, finely minced (optional) | ||||||
| 1/2 cup / 125 ml pasta cooking water | ||||||
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