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Spaghetti Carbonara
Silky egg sauce, crispy pork, no cream
Ingredients
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- 1 lb spaghetti
- 8 oz guanciale or pancetta, diced
- 4 egg yolks
- 2 whole eggs
- 1½ cups Pecorino Romano, grated
- Freshly ground black pepper
- Salt
Instructions
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- Cook pasta in well-salted water. Reserve 1½ cups pasta water.
- Cook guanciale in cold skillet over medium until crispy, . Remove from heat.
- Whisk yolks, eggs, most Pecorino, and plenty of black pepper.
- Drain pasta, add to skillet with guanciale (off heat).
- Pour egg mixture over pasta, toss vigorously. Residual heat cooks eggs.
- Add pasta water until sauce is silky.
- Serve with remaining Pecorino and pepper.
Notes
- Key: take pan OFF heat before adding eggs.
- Work fast - pasta must be hot.
- No cream in real carbonara - ever.
Serious Eats (Kenji López-Alt tested)