Spaghetti alla Carbonara Recipe

4

Ingredients

4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut
into 1/2" pieces
2 tsp. freshly cracked black pepper, plus more
to taste
1 3/4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti

Preparation

Step 1

1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6-8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1/2 cups Parmesan and egg and yolks and stir to combine; set aside.

2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8-10 minutes. Reserve 3/4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.