Carbonara
Making this decadent pasta dish at home will make you feel like a classic Italian chef.
Ingredients
- 1 lb. spaghetti bucatini, or rigatoni
- 4 oz. guanciale salt-cured pork jowl, pancetta (Italian bacon), or bacon
- 2 oz. Parmesan
- 4 large egg yolks
- 2 large eggs
- 3 Tbsp. kosher salt plus more
- 2 Tbsp. extra-virgin olive oil
- Freshly ground black pepper
Instructions
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Heat a pot of water over high. Add salt and cover with a lid so the water can boil.
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Cut guanciale or bacon into little cubes. Set aside. Grate cheese and reserve 1/4 of it for later.
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Whisk whole eggs and egg yolks together until smooth. Add grated cheese, black pepper, and set aside.
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Heat olive oil in a heavy-bottomed pan and cook the guanciale for 7-10 minutes or until crispy and good through.
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Remove pot from the heat and transfer meat to a small bowl. Discard all but about 3 tablespoons of fat from the pot.
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Cook pasta according to package instructions, taking it out 2 minutes before al dente. Reserve 2 cups of pasta water with a heatproof measuring cup.
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Add 1 cup of pasta water to Dutch oven and bring to boil over medium-high. Add drained pasta.
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Cook pasta for about 2 minutes or until the liquid has reduced by half. Whisk 1/4 cup pasta water into egg mixture then slowly add to the heavy-bottomed pot.
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Stir until the egg has formed a thick sauce and the cheese has melted. Season to taste and add pasta water to thin it out until the consistency of heavy cream.
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Mix in guanciale and get ready to plate up.
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Serve and enjoy! 😀