Garlic Confit Carbonara

Ingredients

• 200 g spaghetti
• 100 g guanciale (diced; pancetta can be substituted)
• 10 garlic cloves (peeled, for confit)
• 0.25 cup extra virgin olive oil (for confiting garlic)
• 2 eggs (large, room temperature)
• 2 egg yolks (large, room temperature)
• 60 g Pecorino Romano cheese (finely grated)
• 1 tsp black pepper (freshly cracked)
• salt (for pasta water)

Steps

1. 1

   In a small saucepan, combine the peeled garlic cloves and olive oil. Cook over very low heat for about 15-20 minutes until the garlic is soft, buttery, and lightly golden. Do not let the oil boil vigorously.

2. 2

   Once the garlic is soft, remove from heat. Mash the garlic cloves into a smooth paste using a fork or small blender, incorporating a small amount of the confit oil.

3. 3

   In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, grated Pecorino Romano, and freshly cracked black pepper. Stir in the mashed garlic confit paste until well combined.

4. 4

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente (about 2 minutes less than package directions).

5. 5

   While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Sauté until the fat has rendered and the meat is crispy and golden.

6. 6

   Using tongs, transfer the cooked spaghetti directly from the water into the skillet with the guanciale. Toss to coat the pasta in the rendered fat. Remove the skillet from the heat entirely.

7. 7

   Add a splash of starchy pasta water to the skillet to cool it slightly, then pour in the egg and cheese mixture.

8. 8

   Toss vigorously and constantly, adding more pasta water a tablespoon at a time as needed, until the sauce emulsifies into a creamy, glossy coating. The residual heat will cook the eggs without scrambling them.

9. 9

   Serve immediately with extra grated Pecorino Romano and black pepper on top.

Notes

Ensure the skillet is removed from the heat before adding the egg mixture to prevent the eggs from curdling. If the sauce is too thick, continue adding small amounts of pasta water until the desired consistency is reached.

Nutrition per serving

• main
• pasta
• dinner
• garlic
• carbonara
• Italian
• comfort food