How to Make a Killer Spaghetti Carbonara in Four Simple Steps

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from wsj.com

Ingredients

  • 1 1/2

    tablespoons olive oil

  • 16

    ounces spaghetti

  • 1/2

    cup grated Parmesan

  • 1/2

    cup grated pecorino Romano, plus extra for serving

  • 3

    large eggs and 3 large yolks at room temperature

  • Coarsely ground black pepper

  • Salt

  • 5

    ounces slab pancetta, guanciale, or best-quality bacon, 1/4-inch cubes

Directions

Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups pasta water. Meanwhile, in a medium bowl, whisk together eggs, yolks and cheeses until well combined. Season with a pinch of salt and lots of black pepper. Heat oil in a large skillet over medium heat. Add guanciale and sauté until just beginning to crisp, 5 minutes. Reduce heat, add drained pasta, and toss to combine and finish cooking. Off heat, toss in egg-cheese mixture and add just enough reserved pasta water to form a creamy sauce. Serve topped with more grated pecorino and pepper.

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