Standards
Carbonara
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3 Tbsp. kosher salt, plus more
4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 oz. Parmesan or Pecorino Romano
4 large egg yolks
2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni
Instructions
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Cook bacon
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
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