Spaghetti Carbonara
This Spaghetti Carbonara recipe features a silky sauce made with guanciale and a mix of cheeses, using a careful cooking method to prevent curdling. The result is a classic Roman pasta dish that's rich, creamy, and deeply flavorful, thanks to quality ingredients and proper technique that ensures the eggs thicken into a luscious sauce without scrambling. (Source: https://www.seriouseats.com/pasta-carbonara-sauce-recipe)
Ingredients
- 1/2 cup (120 ml) diced guanciale, pancetta, or bacon (about 85 g)
- 450 g dried spaghetti
- 1/4 cup (60 ml) grated Pecorino Romano (about 25 g), plus more for serving
- 1/4 cup (60 ml) grated Parmigiano-Reggiano (about 25 g), plus more for serving
- 2 whole large eggs plus 6 yolks
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 1 teaspoon freshly ground black pepper (medium-coarse), plus more for serving
- Kosher salt
Steps
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve some pasta water.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add guanciale (or pancetta/bacon) and cook until crisp.
- In a bowl, vigorously whisk together eggs, yolks, cheeses, pepper, and remaining olive oil until smooth.
- Drain pasta and add it to the skillet with the guanciale. Toss well to coat the pasta in the rendered fat.
- Remove from heat. Add the egg and cheese mixture while tossing quickly to prevent the eggs from scrambling—use reserved pasta water as needed to adjust sauce consistency.
- Serve immediately, topping with extra cheese and black pepper.