Authentic Spaghetti alla Carbonara

Authentic Spaghetti alla Carbonara

Well, what can I say. This pasta is stunningly delicious. Few simple ingredients combined into a flavourful masterpiece. Every pasta noodle is perfectly coated with thick and creamy sauce.

If you cannot get your hands on guanciale, use pancetta. And even bacon will be fine, although smoky flavour in bacon may be a tad overpowering. We are using combination of Parmigiano and Pecorino cheeses to balance the saltiness. Under no circumstance should anyone use pre-grated commercially sold Parmesan in one of those green containers. Real Parmigiano Reggiano is what makes this dish.

Last but not least, I’ve added the egg mixture directly to the pan with great results. So go ahead and do that if desired. But in my recipe, I’m suggesting adding pasta to the egg mixture then finishing cooking it over simmering water – eliminating any chance of scrambling the eggs and making this unbelievable dish less creamy.

Let’s get cooking! This pasta is surely going to please everyone!

Yields4 Servings

 1 lb dry spaghetti
 3 eggs
 3 egg yolks
 3 oz guanciale, pancetta or slab bacon, cubed
 ½ cup freshly grated Parmigiano-Reggiano
 ½ cup freshly grated Pecorino Romano
 freshly ground black pepper, to taste
 kosher salt (depending on pork used and its saltiness level, you may not need any)
 parsley or basil, for garnish, optional

1

Bring a pot of generously salted water to a boil. Add pasta and cook until al dente as per the package instructions.

2

Heat a large skillet over medium heat and cook your pork of choice for about 6-8 minutes until crisp and the fat is rendered. Remove from heat.

3

In a large heatproof bowl, whisk eggs, egg yolks, black pepper and cheeses.

4

When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Ensure your pasta water maintains a gentle simmer. Add about 1/2 cup of reserved pasta water to pasta/pork pan and stir to pick up any of the delicious fond on the bottom of your pan. Transfer the pasta into the egg mixture and immediately stir, to prevent the eggs from scrambling. The residual heat should mostly cook the eggs, but let's put this bowl over your simmering pasta water just to be sure the eggs are perfectly cooked and form a thick sauce; finishing the pasta this way will prevent the eggs from scrambling. If the sauce seems a bit too thick, add some more pasta water.

5

Divide the pasta between 4-6 (ideally warmed up) plates, garnish with some basil or parsley, a bit more grated Parmesan and freshly ground black pepper, if desired. Serve immediately.

Ingredients

 1 lb dry spaghetti
 3 eggs
 3 egg yolks
 3 oz guanciale, pancetta or slab bacon, cubed
 ½ cup freshly grated Parmigiano-Reggiano
 ½ cup freshly grated Pecorino Romano
 freshly ground black pepper, to taste
 kosher salt (depending on pork used and its saltiness level, you may not need any)
 parsley or basil, for garnish, optional

Directions

1

Bring a pot of generously salted water to a boil. Add pasta and cook until al dente as per the package instructions.

2

Heat a large skillet over medium heat and cook your pork of choice for about 6-8 minutes until crisp and the fat is rendered. Remove from heat.

3

In a large heatproof bowl, whisk eggs, egg yolks, black pepper and cheeses.

4

When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Ensure your pasta water maintains a gentle simmer. Add about 1/2 cup of reserved pasta water to pasta/pork pan and stir to pick up any of the delicious fond on the bottom of your pan. Transfer the pasta into the egg mixture and immediately stir, to prevent the eggs from scrambling. The residual heat should mostly cook the eggs, but let's put this bowl over your simmering pasta water just to be sure the eggs are perfectly cooked and form a thick sauce; finishing the pasta this way will prevent the eggs from scrambling. If the sauce seems a bit too thick, add some more pasta water.

5

Divide the pasta between 4-6 (ideally warmed up) plates, garnish with some basil or parsley, a bit more grated Parmesan and freshly ground black pepper, if desired. Serve immediately.

Pasta alla Carbonara
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