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Spaghetti alla Carbonara

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Spaghetti alla Carbonara

Adapted from the Wikibooks Cookbook: Spaghetti alla Carbonara

SKSouCrunch Kitchen·
Everything in this version is new:
  • +8 ingredients
  • +8 steps

Ingredients

added removed changed
  • Added: 450 g spaghetti
  • Added: 200 g guanciale or pancetta, diced into 1 cm pieces
  • Added: 5 egg yolks
  • Added: 60 g Pecorino Romano, finely grated
  • Added: 60 g Parmigiano-Reggiano, finely grated
  • Added: 2 tbsp extra-virgin olive oil
  • Added: 1½ tsp freshly ground black pepper
  • Added: Salt, for the pasta water

Method

added removed changed

  1. Added step 1:

    Bring a big pot of water to a boil and salt it once it starts to simmer.

    10 min

  2. Added step 2:

    Dice the guanciale or pancetta, if you haven't yet.

    5 min

  3. Added step 3:

    Heat the olive oil in a large frying pan, add the guanciale and cook gently over low heat until it has given up most of its fat but is still chewy and barely browned.

    10 min

  4. Added step 4:

    Cook the spaghetti until al dente.

    10 min

  5. Added step 5:

    While the pasta cooks, scoop about 120 ml (½ cup) of its cooking water and slowly whisk it into the egg yolks. Mix in both cheeses with a fork.

    3 min

  6. Added step 6:

    Scoop out another cup of pasta water, then drain the spaghetti and tip it straight into the pan with the guanciale. Toss and turn off the heat.

    2 min

  7. Added step 7:

    Off the heat, pour in the egg and cheese mixture, stirring constantly and adding splashes of the pasta water until the sauce is creamy. The pan must not be on the heat or the eggs will scramble.

    2 min

  8. Added step 8:

    Add the black pepper, toss to coat and serve straight away.

    1 min