Spaghetti Allá Carbonara

A classic Italian pasta dish made with guanciale, Pecorino Romano, Parmigiano-Reggiano, eggs, and black pepper. This creamy, savory delight is perfect for a comforting meal.

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 water large pot, salted
• 300 g guanciale cut into 1.25 cm cubes
• 150 g Pecorino Romano cheese finely grated
• 45 g Parmigiano Reggiano cheese finely grated
• 2 large egg
• 3 large egg yolk
• 0 black pepper freshly ground, to taste
• 0 guanciale slightly cooled with some rendered fat
• 500 g spaghetti dried
• 0 water reserved pasta water
• 0 spaghetti hot drained
• 0 water reserved pasta water
• 45 g Parmigiano Reggiano cheese remaining, finely grated
• 0 black pepper additional, to taste

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat.
2. In a skillet, fry the guanciale over medium-high heat to create evenly golden brown, slightly crispy cubes, about 8 minutes. Set aside.
3. In a large bowl, beat together the Pecorino Romano, ½ cup (45 g) of the Parmigiano-Reggiano, the whole eggs, egg yolks, and a generous amount of freshly ground black pepper. Add the slightly cooled guanciale and some of its rendered fat, making sure the mixture isn't too oily.
4. Cook spaghetti in the boiling salted water until al dente, according to package instructions. Reserve about 1 cup of the pasta water, then drain the spaghetti.
5. Quickly add the hot drained spaghetti to the egg and cheese mixture, tossing vigorously to combine. Add reserved pasta water a little at a time if necessary to create a creamy sauce.
6. Serve the Spaghetti Allá Carbonara immediately, topped with the remaining Parmigiano Reggiano cheese and additional black pepper to taste.