Top | Main Dishes

Spaghetti alla Carbonara

(recipe, Katie Hickey)

Introduction

From Saveur Rome isue # 128.

Ingredients

1. 4 Tbsp. extra-virgin olive oil
2. 4 oz. thinly sliced guanciale or pancetta cut
3. into ½" pieces
4. 2 tsp. freshly cracked black pepper, plus more
5. to taste
6. 1¾ cups finely grated Parmesan
7. 1 egg plus 3 yolks
8. Kosher salt, to taste
9. 1 lb. spaghetti

Steps

1. 1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1½ cups Parmesan and egg and yolks and stir to combine; set aside.
2. 2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve ¾ cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.