CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Chef John's Spaghetti alla Carbonara image

Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 25m

Yield 2

Number Of Ingredients 11

Previous Next

Ingredients

4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

Steps:

Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g