Spaghetti carbonara can seem like a daunting meal to make, as pretty much everyone has their own way of doing it – and they all insist their method is the best. Well, you can add us to the list, as we truly do have a simple yet delicious spaghetti carbonara recipe. With a blend of some parmigiano-reggiano, a bit of pecorino romano, and a whole lot of guanciale, this recipe is the clear winner for perfect spaghetti carbonara.
Ingredients
- 4 quarts water
- 1 teaspoon black pepper
- 4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup)
- 5 large egg yolks
- 2 large eggs
- 3 ounces Pecorino Romano cheese, grated
- 2 ounces Parmigiano-Reggiano cheese, grated
- 3 tablespoons kosher salt
- 1 (16-ounce) package of spaghetti
Instructions
- Bring 4 quarts of water to a boil over high. Cook guanciale over low, stirring often, until lightly browned, the fat is mostly rendered, and the guanciale feels crisp with a bouncy texture when squeezed. This should take roughly 10 minutes.
- Put the pepper in a bowl, and pour 3 tablespoons of guanciale drippings over it. Stir in the egg yolks, eggs, and cheeses until blended.
- Add salt to the pot full of water, and boil over high. Add pasta to the pot, and cook according to the package’s directions.
- Scoop out 1/4 cup cooking liquid roughly 1 minute before the pasta is finished. Pour it into the egg mixture, and whisk until it’s mixed and the sauce is loosened.
- Transfer the pasta to the egg mixture. Toss the pasta until the cheese is melted and the sauce thickens slightly and coats the pasta. This should take roughly 1 minute.
- Serve immediately, and top with crisped guanciale, pepper, and grated pecorino romano.
Enjoy!