Simple Carbonara

Humble ingredients—eggs, pasta, cheese, and pork—combine to create glossy, glorious spaghetti carbonara that’s just as good at dinner as at 4 a.m.

Original recipe source

Cook time: 24 minutes

Servings: 4

Ingredients

• 6 qt water for boiling
• 3 Tbsp kosher salt plus more
• 4 oz guanciale cut into strips
• 2 oz Parmesan or Pecorino Romano finely grated
• 4 egg yolks
• 2 eggs
• 0 black pepper Freshly ground
• 2 Tbsp extra-virgin olive oil
• 1 lb spaghetti or bucatini or rigatoni

Instructions

1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
2. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
4. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
5. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid.
6. Add 1 cup reserved pasta cooking liquid to the Dutch oven and bring to a boil over medium-high. Drain pasta and transfer to Dutch oven. Cook, stirring constantly, until al dente.
7. Whisk ¼ cup reserved pasta water into egg mixture, then stream into Dutch oven while stirring until sauce is glossy and thickened. Season with salt if needed.
8. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.