Spaghetti Carbonara
Level: Easy Yield: 4 servings
This is the no fail carbonara recipe. The egg creates a creamy, luscious coating/sauce. Since the egg mixture is done off heat, there’s no risk of cooking the egg.
INGREDIENTS
Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 ½ ounces of slab guanciale, sliced into 1/4 inch by 1/3 inch square pieces ((while a bit saltier, you can substitute pancetta or bacon)
12 ounces spaghetti (about 3/4 box)
DIRECTIONS
Place a large pot of lightly salted with about 1 Tbs water over high heat, and bring to a boil.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
A few minutes before spaghetti is cooked, fill a large bowl with hot water for serving, and set aside. note: you’ll use this hot bowl to mix pasta and egg mixture
Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Original Source Recipe: New York Times
