Name: Spaghetti alla Carbonara
Yield: 6 servings
Cuisine: Italian
Ingredients: 450 g spaghetti; 225-500 g guanciale or pancetta; 5 each egg yolks; 178 ml Pecorino Romano cheese (grated); 178 ml Parmigiano-Reggiano cheese (grated); 3-4 tbsp extra-virgin olive oil; 1/2 tbsp freshly-ground pepper; to taste salt

Dinner

6 servings

688 cal/serving

Instructions

Step 1

Dice guanciale or pancetta into 1-inch pieces.

Guanciale or pancetta

Step 2

Bring a large pot of water to a boil and add salt to taste.

Salt

Step 3

Cook spaghetti until al dente; reserve 1 cup pasta water and drain.

Spaghetti

Step 4

Heat olive oil in a large skillet, add guanciale/pancetta and cook over low heat until fat renders and meat is chewy and lightly browned (about 10 minutes).

Extra-virgin olive oilGuanciale or pancetta

Step 5

Whisk about 1/2 cup reserved pasta water into the egg yolks, then add both cheeses and mix until combined.

Egg yolksPecorino Romano cheese (grated)Parmigiano-Reggiano cheese (grated)

Step 6

Transfer drained spaghetti to the skillet with the pancetta, toss, and remove from heat.

SpaghettiGuanciale or pancetta

Step 7

Add the egg-and-cheese mixture to the pasta, stirring in reserved pasta water as needed to form a smooth emulsion.

SpaghettiEgg yolksPecorino Romano cheese (grated)Parmigiano-Reggiano cheese (grated)

Step 8

Add freshly ground pepper and toss to coat; adjust seasoning and serve.

Freshly-ground pepper

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.