Chef John's Spaghetti alla Carbonara
Description
Spaghetti alla carbonara in its authentic form: peppery, creamy without using cream, cheesy, and delicious.
Ingredients
•
4 ounces guanciale, cut into 1/4-inch cubes
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1 tablespoon olive oil
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1 teaspoon ground black pepper, or to taste
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2 eggs
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
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1 teaspoon ground black pepper, or to taste
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6 ounces spaghetti
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1 cup reserved pasta water
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
Directions
1
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
2
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
3
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
4
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
5
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
6
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.