Spaghetti carbonara is a delicious comforting pasta dish made with only a few great quality ingredients.
- 1 pound spaghetti
- 6 ounces guanciale or pancetta
- 4 large eggs
- 1 cup pecorino cheese
- 1 cup pasta water
- 1 tsp coarse black pepper
Cook spaghetti to "al dente" in salted (2 Tbsp kosher salt per gallon) water. Dice guanciale into small pieces. Saute guanciale in a large pan with 1 tsp of olive oil for 7-10 minutes on medium heat.
While guanciale is cooking break 4 eggs into a bowl and mix with 1 cup of pecorino cheese.
Remove guanciale after cooked through and set aside. To the pan with the remaining fat add 2 ounces of pasta water and the pasta. Cook the pasta in the guanciale fat and water mixture for 1 minute then remove the pan from the heat.
Wait for 1 minute, then add the egg/cheese mixture to the spaghetti and mix quickly. A creamy sauce will form. If it is too dry add a couple tablespoons of pasta water at a time to get the perfect consistency. If it is too wet add a touch more pecorino.
Finally add the guanciale back to the spaghetti. Add the black pepper as well. Mix again and serve quickly while still creamy. Enjoy!
- The key to making the carbonara creamy is to mix the egg/cheese into the guanciale fat and pasta water thoroughly.
- Remember to wait 1 minute before adding the egg/cheese mixture to avoid scrambled eggs.
- No salt was added due to the saltiness of the guanciale and the pecorino cheese.
Calories: 657kcal | Carbohydrates: 62.7g | Protein: 36.6g | Fat: 28.4g | Cholesterol: 150mg | Sodium: 1100mg