Simple Spaghetti Carbonara

With crispy pork, a velvety sauce, and a punch of black pepper, spaghetti carbonara delivers soothing comfort and big flavor in under 30 minutes. It’s a signature Roman dish that shines by staying simple.

By Bonappetit

Original recipe source

Cook time: 22 minutes

Servings: 4

Ingredients

• 6 quarts water
• 3 tablespoons Diamond Crystal kosher salt
• 1 tablespoon Morton kosher salt
• 2.25 teaspoons Morton kosher salt
• 4 ounces guanciale
• 2 ounces Parmesan or Pecorino Romano
• 2 large eggs
• 3 large egg yolks
• 0 freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons rendered fat
• 12 ounces spaghetti
• 1 cup reserved pasta cooking liquid
• 0.25 cup reserved pasta water
• 0 pork
• 0 reserved cheese

Instructions

1. Heat 6 quarts of water in a large pot over high heat. When water starts to steam, add 3 tablespoons Diamond Crystal or 1 tablespoon plus 2¼ teaspoons Morton kosher salt and cover pot with a lid to bring water to a boil faster.
2. While you are waiting on the water, slice 4 ounces of guanciale, pancetta, or bacon into about 1x¼ inch strips. Finely grate 2 ounces of Parmesan or Pecorino Romano and set aside a quarter of the cheese for later.
3. Whisk 2 large eggs plus 3 large egg yolks in a medium bowl until no streaks remain, then stir in the bulk of the grated cheese. Add several cranks of freshly ground black pepper and set aside.
4. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or other heavy pot over medium heat. Add sliced guanciale, pancetta, or bacon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
5. Remove pot from heat. Using a wooden spoon, scoop out pork and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add 3 tablespoons of rendered fat back to the pot.
6. Cook 12 ounces of spaghetti in salted boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups of pasta cooking liquid with the same heatproof measuring cup.
7. Add 1 cup of reserved pasta cooking liquid to the Dutch oven and bring to a boil over medium-high heat. Drain spaghetti in a colander, then transfer to the Dutch oven.
8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
9. Whisk ¼ cup of reserved pasta water into the egg mixture, then very slowly stream into the Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with kosher salt, if needed.
10. Mix in pork and divide pasta among bowls. Top with pepper and reserved cheese.