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Chef John's Spaghetti alla Carbonara

Chef John's Spaghetti alla Carbonara

Cost $12, save $8

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Protein

    • 4 ounces guanciale, cut into 1/4-inch cubes

  • Oils & Condiments

    • 1 tablespoon olive oil
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground black pepper, or to taste

  • Egg & Dairy

    • 🥚 2 eggs
    • 3 tablespoons grated Parmigiano-Reggiano cheese
    • 3 tablespoons grated Pecorino Romano cheese
    • 3 tablespoons grated Parmigiano-Reggiano cheese
    • 3 tablespoons grated Pecorino Romano cheese

  • Staples

    • 🍝 6 ounces spaghetti
    • 1 cup reserved pasta water

STEPS

1

Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.

2

Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.

3

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.

4

Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.

5

Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

6

Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

NUTRIENTS

Per 1 serving

🔥

688

Calories

  • 36
    Protein
  • 66
    Carbs
  • 30
    Fats

💡 Use guanciale or pancetta for an authentic flavor.Save some pasta water for the sauce—it helps create a creamy texture.Don't overheat when stirring in the egg mixture to avoid scrambling the eggs.