Name: Spaghetti With Carbonara Sauce Recipe
Total time: 20 min
Yield: 4
Cuisine: Italian

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Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water. 

How to make Spaghetti With Carbonara Sauce Recipe

Daniel Gritzer

Crawler

Italian

<p>Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water. </p>

Kosher salt

Dried Spaghetti

Diced guanciale,  pancetta,  or bacon

Extra Virgin Olive Oil,  Divided

Whole large eggs plus 6 yolks

Grated pecorino romano,  plus more for serving

Grated parmigiano reggiano,  plus more for serving

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

step 1

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, pecorino romano, parmigiano-reggiano, and black pepper.

step 2

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

step 3

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

step 4

Serious Eats