Spaghetti Carbonara

• temps actif: Pasta
• temps total: 30 minutes

Ingrédients

4 quarts water

1 teaspoon black pepper, plus more for garnish

4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup)

5 large egg yolks

2 large eggs

3 ounces Pecorino Romano cheese, grated on the medium holes of a box grater, plus additional grated Pecorino Romano for garnish

2 ounces Parmigiano-Reggiano cheese, grated on the medium holes of a box grater

3 tablespoons kosher salt

1 (16-ounce) package spaghetti (preferably bronze-cut)

Instructions

Boil the water and brown the guanciale Bring 4 quarts water to a boil in a large pot over high. Meanwhile, place pepper in a large heatproof bowl; set aside. Cook guanciale in a medium skillet over low, stirring often, until lightly browned, fat is mostly rendered, and guanciale feels crisp with a bouncy texture when squeezed, about 10 minutes.

Bloom the black pepper Pour 3 tablespoons hot guanciale drippings over pepper in bowl; set guanciale aside.

Whisk the eggs and cheese Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.

Cook the pasta and temper the eggs Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/4 cup cooking liquid, and slowly pour into egg mixture, whisking constantly, until well combined and sauce is loosened.

Swirl in the pasta Transfer about one-third of pasta to egg mixture using tongs, allowing excess liquid to drip off in pot; quickly and gently toss to combine. Transfer remaining pasta, allowing excess liquid to drip off in pot, to egg mixture.

Stir to thicken Continue stirring and tossing the pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)

Serve it immediately Divide pasta evenly among 4 shallow serving bowls, and top with reserved crisped guanciale. Garnish with pepper and grated Pecorino Romano. Serve immediately.

Nutrition

• Calories: 2452 kcal
• Lipides Totaux: 147 g
• Lipides Saturés: 61 g
• Lipides Insaturés: 0 g
• Cholestérol: 1711 mg
• Sodium: 18294 mg
• Glucides Totaux: 155 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 8 g
• Protéines: 120 g