Chef John's Spaghetti alla Carbonara recipe

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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

Nutrition Info

688 calories
carbohydrate: 66.1 g
cholesterol: 219.9 mg
fat: 30.3 g
fiber: 3.2 g
protein: 36.3 g
saturatedFat: 11.4 g
servingSize: -
sodium: 984.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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!

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