Spaghetti Carbonara

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Learning to make carbonara is one of the essential techniques in home cooking. Not only is it easy and delicious, but the many different things you can do as a result make it a most know! Give it a try and up your pasta game.

Time 20 mins
Servings 4

UNITS

SCALE

INGREDIENTS

PASTA

  • For pasta water Salt
  • 1 lb Spaghetti , dried

CARBONARA SAUCE

  • ½ cup Bacon , diced
  • 2 tbsp Olive oil, extra virgin
  • 2 large Eggs, whole
  • 6 Egg yolks
  • ¼ cup Pecorino Romano cheese, grated
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • 1 tsp Black pepper, freshly grated
  • 1 tbsp Olive oil, extra virgin
  • ½ cup Pasta water

METHOD

  • Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.
  • Meanwhile, in a large skillet, combine bacon with olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and bacon is crisp, about 7 minutes
  • In a large, heatproof bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.
  • Using tongs, transfer pasta to skillet with bacon and its fat; be sure not to drain boiling pasta water. Add olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, bacon, and all the fat into the egg mixture. Add ½ cup pasta water to pasta and egg mixture. Stir to combine.
  • Set mixing bowl over pot of boiling pasta water (ensure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy consistency and leaves trails as you stir. Remove from heat and divide into bowls. Serve right away, topping with more cheese and black pepper as desired.

NOTES

  • Alternatively, you can use penne pasta
  • Garnish with fresh parsley, if desired
  • Guanciale (cured pork jowl) can be used instead of bacon
  • If desired, season pasta with salt in step 5, but use very little since the pasta water and bacon already contain salt