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Chef John's Spaghetti alla Carbonara
Chef John's Spaghetti alla Carbonara
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Authentic spaghetti alla carbonara: peppery, creamy without cream, cheesy, and delicious.
Ingredients:
  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 6 ounces spaghetti
  • 1 cup reserved pasta water
Instructions:
  • Sear guanciale in olive oil and 1 teaspoon of ground black pepper in a Dutch oven over medium-low heat until almost crispy, approximately 5 minutes. Then, lower the heat to low.
  • In a bowl, combine eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper. Whisk together until well blended. Set aside.
  • 1. Boil a large pot of salted water. Add spaghetti, cook for 10-12 minutes until al dente, then drain, saving 1 cup of pasta water.
  • Combine the reserved pasta water and drained spaghetti with the bacon-pepper mixture; stir together.
  • Gradually drizzle the egg mixture into the pasta, stirring constantly until a velvety sauce forms, about 1 to 2 minutes. Then, take it off the heat.
  • Fold in the remaining 3 tablespoons each of Parmigiano-Reggiano cheese and Pecorino Romano cheese into the pasta mixture before serving.

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