Imported from the web

Carbonara

Name: Carbonara
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Salt (for pasta water and seasoning); 2 large eggs (room temperature); 2 large egg yolks (room temperature); 1 oz grated pecorino Romano (about 1/3 packed cup; plus additional for serving); 1 oz grated Parmesan (about 1/3 packed cup); black pepper (coarsely ground; generous amount); 1 tbsp olive oil; 3.5 oz guanciale, pancetta or bacon (slab; sliced into pieces about 1/4 inch thick by 1 1/3 inch square); 12 oz spaghetti (about 3/4 box)

Recipe by Ian Fisher

Imported by Niki Su on SeeMeCook

A creamy Italian pasta dish featuring a rich sauce made from eggs, pecorino Romano, and Parmesan, tossed with crispy guanciale or pancetta. It is a classic example of the culinary exchange between Italy and the United States.

4 servings30 minItalian

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Ingredients

Salt (for pasta water and seasoning)
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1 oz grated pecorino Romano (about 1/3 packed cup; plus additional for serving)
1 oz grated Parmesan (about 1/3 packed cup)
black pepper (coarsely ground; generous amount)
1 tbsp olive oil
3.5 oz guanciale, pancetta or bacon (slab; sliced into pieces about 1/4 inch thick by 1 1/3 inch square)
12 oz spaghetti (about 3/4 box)

Steps

1
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
2
Fill a large bowl with hot water to warm the bowl for serving, and set aside.
3
In a mixing bowl, whisk together the eggs, yolks, pecorino, and Parmesan.
4
Season the egg mixture with a pinch of salt and generous black pepper.
5
Heat olive oil in a large skillet over medium heat.
6
Add the pork (guanciale, pancetta, or bacon) to the skillet and sauté until the fat just renders and the meat is on the edge of crispness but not hard.
7
Remove the skillet from heat and set aside.
8
Add spaghetti to the boiling water and cook until a bit firmer than al dente.
9
Just before the pasta is ready, reheat the guanciale in the skillet if needed. Reserve 1 cup of the starchy pasta water.
10
Drain the pasta and add it to the skillet over low heat. Stir for a minute or so to coat.
11
Empty the hot water from the serving bowl and dry it thoroughly. Add the hot pasta and pork mixture to the warmed bowl.
12
Stir in the egg and cheese mixture, adding some of the reserved pasta water as needed to achieve a creamy consistency.
13
Serve immediately, dressing the dish with additional grated pecorino and black pepper.

Notes

It is important to use room temperature eggs and to remove the pasta from the heat before stirring in the sauce to prevent the eggs from scrambling. Warming the serving bowl helps maintain the heat of the dish without overcooking the eggs. Don't be afraid to use the reserved pasta water; it helps emulsify the sauce into a smooth, glossy coating.