Carbonara

🥘 Ingredients

• Parmigiano-Reggiano
  4 tbsp
• Pecorino Romano
  4 tbsp
• bacon
• dried spaghetti
  1 lb
• extra-virgin olive oil
  3 tbsp
• freshly ground black pepper
  1 tsp
• guanciale
  1/2 c
• kosher salt
• large eggs
  2
• pancetta
• pasta-cooking water
  1/2 c
• yolks
  6

🍳 Cookware

• pot
• mixing bowl
• strainer
• bowls

1. 1

   Bring a pot of kosher salt water to a boil.

   kosher salt
2. 2

   Add dried spaghetti and cook, stirring, until al dente.

   dried spaghetti: 1 lb
3. 3

   Meanwhile, combine guanciale (or pancetta or bacon ) with extra-virgin olive oil in a large skillet.

   guanciale: 1/2 c, pancetta, bacon, extra-virgin olive oil: 2 tbsp
4. 4

   Cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp.
5. 5

   ⏱️ 7 minutes
6. 6

   In a large metal heatproof mixing bowl , whisk together large eggs and yolks , Pecorino Romano , Parmigiano-Reggiano , and freshly ground black pepper .

   large eggs: 2, yolks: 6, Pecorino Romano: 4 tbsp, Parmigiano-Reggiano: 4 tbsp, freshly ground black pepper: 1 tsp
7. 7

   Using tongs and/or a strainer , transfer pasta to skillet with crisped guanciale and its fat.
8. 8

   Be sure not to drain boiling pasta water.
9. 9

   Add extra-virgin olive oil to pasta and stir to combine.

   extra-virgin olive oil: 1 tbsp
10. 10

    Let cool slightly.
11. 11

    Scrape pasta, pork, and all the fat into the egg mixture.
12. 12

    Measure pasta-cooking water and add to pasta and egg mixture.

    pasta-cooking water: 1/2 c
13. 13

    Stir well to combine.
14. 14

    Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water).
15. 15

    Cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir.
16. 16

    Remove from heat.
17. 17

    Season with kosher salt if needed.

    kosher salt
18. 18

    Divide into bowls .
19. 19

    Serve right away, topping with more Pecorino Romano and Parmigiano-Reggiano and freshly ground black pepper as desired.

    Pecorino Romano, Parmigiano-Reggiano, freshly ground black pepper