Spaghetti Carbonara

Ingredients

• 3 oz Guanciale (Skin removed, cut into small pieces; can substitute with pancetta)
• 100 g Spaghetti (Dry weight)
• 2 Egg yolks (Large)
• 0.5 cup Pecorino Romano (Finely grated, plus extra for garnish)
• 0.25 cup Parmigiano-Reggiano (Finely grated, preferably aged 3 years)
• Black pepper (Freshly cracked, to taste)
• 0.5 cup Pasta water (Reserved from boiling pasta, warm but not boiling)

Steps

1. 1

   Remove the hard, chewy outer skin from the guanciale and cut the meat into small pieces.

2. 2

   Place the guanciale in a cold frying pan. Turn the heat to medium and cook until the fat renders out and the pieces become nice and crispy.

3. 3

   While the guanciale is rendering, separate two egg yolks into a mixing bowl, discarding the whites.

4. 4

   Add a generous amount of grated Pecorino Romano and Parmigiano-Reggiano to the egg yolks.

5. 5

   Add a significant amount of freshly cracked black pepper to the cheese and egg mixture.

6. 6

   Once the guanciale is crispy, remove the meat from the pan and set aside. Pour off most of the rendered fat, reserving a small amount.

7. 7

   Whisk the egg and cheese mixture. Slowly add a splash of warm (not boiling) pasta water and a bit of the reserved guanciale fat to the bowl, whisking constantly to temper the eggs and create a 'carbo crema'.

8. 8

   Boil the spaghetti in salted water until al dente. Drain, reserving some pasta water.

9. 9

   Add the cooked pasta to the frying pan used for the guanciale with a splash of pasta water to finish the cooking process over low heat.

10. 10

    Add some of the crispy guanciale back into the pan with the pasta.

11. 11

    Transfer the hot pasta and guanciale into the bowl containing the egg and cheese cream. Toss vigorously to combine; the residual heat from the pasta will cook the eggs into a smooth, thick sauce without scrambling them.

12. 12

    Plate the spaghetti and finish with the remaining crispy guanciale and an extra sprinkle of Pecorino Romano.

Notes

The key to a perfect carbonara is tempering the egg mixture with warm pasta water and mixing the final dish off the direct heat to prevent the eggs from turning into an omelette. Guanciale is traditional, but pancetta is a suitable substitute.

Nutrition per serving

• Main Course
• Pasta
• Italian
• Carbonara
• Quick Meal
• Pork