Chef John's Spaghetti alla Carbonara |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste! Ingredients:
4 ounces guanciale, cut into 1/4-inch cubes |
1 tablespoon olive oil |
1 teaspoon ground black pepper, or to taste |
2 eggs |
3 tablespoons grated parmigiano-reggiano cheese |
3 tablespoons grated pecorino romano cheese |
1 teaspoon ground black pepper, or to taste |
6 ounces spaghetti |
1 cup reserved pasta water |
3 tablespoons grated parmigiano-reggiano cheese |
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.
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