Spaghetti Carbonara
Brette Warshaw
Photo by James Ransom
- Serves
- 4-6
- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
This is no-frills, classic carbonara. It's also great made with rigatoni. Serving suggestions: straight outta the serving bowl. Adapted from Bon Appetit's April 2012 issue.
Ingredients
- 1/4 pound guanciale or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- 1 pound spaghetti
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly-grated Pecorino, plus more for garnish
Featured Video
Spaghetti Carbonara
Directions
- Step 1
Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
- Step 2
Add egg yolks and egg to your serving bowl; whisk to blend.
- Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
- Step 4
To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
- Step 5
Divide among bowls (or don't). Garnish with Pecorino.