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Carbonara

Carbonara

Ingredients

  • 175 g (6 oz) guanciale (or pancetta / block bacon)
  • 2 large eggs
  • 2 egg yolks
  • 100 g (3.5 oz) parmigiano reggiano, finely shredded
  • ¼ tsp black pepper
  • 400 g (14 oz) spaghetti
  • 1 tbsp kosher salt (for cooking pasta)
  • ½ cup reserved pasta cooking water
  • 1 garlic clove, finely minced (optional)

Utensils

  • Large mixing bowl
  • Non-stick pan
  • Large pot for pasta
  • Wooden spoon
  • Knife and chopping board

Information

Cost: $$$
Preparation time: 30 minutes
Yield: 4 servings (250g each)

Preparation Method

  1. Prepare guanciale: Cut guanciale into 0.5 cm slices, then into batons.
  2. Make carbonara sauce: In a large bowl, whisk together eggs and yolks. Stir in parmesan and black pepper.
  3. Cook pasta: Boil 4 litres of water with salt. Add spaghetti and cook per package instructions.
  4. Reserve water: Before draining, scoop out 1 cup of pasta cooking water. Drain pasta.
  5. Cook guanciale: In a non-stick pan, cook guanciale over medium-high heat for 4–5 minutes until golden. Add garlic in the last minute, if using.
  6. Combine pasta and guanciale: Add drained pasta to the pan, tossing to coat in the rendered fat.
  7. Finish with sauce: Transfer pasta and pan drippings into the egg mixture. Add ½ cup pasta water and stir vigorously for 1 minute until creamy and coating the pasta.
  8. Serve: Plate into warm bowls, garnish with extra parmesan, black pepper, and parsley if desired. Serve immediately.