Spaghetti alla Carbonara
There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.
Spaghetti alla Carbonara
There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.
Cooking Instructions
- 1
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
- 2
In a mixing bowl, whisk together the eggs, yolks, pecorino and parmesan. Season with a pinch of salt and generous black pepper.
- 3
Set the water to boil. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- 4
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet, if needed. Drain pasta (without discarding cooking water) and add to the skillet over low heat. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly.
- 5
Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.
- 6
Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir.
- 7
Remove from heat, season with salt if needed, and divide into plates or bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.
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