Pasta Carbonara

A classic pasta Carbonara recipe, that is delicious and so easy to make.

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Pasta Carbonara

Yield: 4

Author: Aliaksandra Sukharuchkina

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 3 tbsp. Kosher Salt
• 1 tsp. Black Pepper
• 120g Guanciale
• Extra-Virgin Olive Oil
• 4 Egg Yolks
• 2 Whole Eggs
• 60g Parmesan
• 500g Spaghetti

Instructions

1. Bring a large pot of water to a boil. Add about 3 tbsp. kosher salt to the water.
2. While you are waiting for the water to boil, do a little prep. Cut the guanciale into small 1x1cm blocks. Finely grate the Parmesan cheese, and set 1/4 (15g) of it aside.
3. Whisk the 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in the 45g of grated cheese. Add several cranks of black pepper, and set aside.
4. In a large heavy-set pan or Dutch oven, heat 2 tbsp. Oil. Add the guanciale and cook, stirring occasionally, until crispy around the edges (7-10 minutes).
5. Remove the pan from heat. Fish out the guanciale and transfer it to a small bowl. Pour the fat into a heatproof cup, then add 3 tbsp. back to the pan. Discard any remaining fat.
6. Cook the pasta in boiling water, stirring occasionally, 2 minutes shy of the package instructions. Just before pasta is finished, scoop out 415ml (1 3/4 cups) pasta cooking liquid into a measuring cup.
7. Add 1 cup reserved pasta cooking liquid to the pan and bring to a boil over medium heat. Drain pasta in a colander, then transfer to the pan.
8. Cook pasta, stirring constantly and vigorously, until al-dente and water is reduced by about half (about 2 minutes). Remove pan from heat.
9. Whisk 1/4 cup reserved pasta water into egg mixture we made in step 3. Very slowly stream the mixture into the pan with pasta, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining 1/2 cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream.
10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

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