How To Make Pasta Carbonara

Spaghetti Carbonara Recipe

• 2 large eggs and 2 big yolks, room temperature
• 1 ounce (approximately 1/3 packed cup) grated pecorino Romano, plus more for serving
• Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 112 ounces grated Parmesan
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 12 ounces slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12ounces spaghetti (approximately 3/4 box)
• 3 12 ounces pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

Nutritional analysis per serving (4 servings)

• 513 calories
• 19 grams of fat
• 6 grams of saturated fat
• 0 grams of trans fat
• 8 grams of monounsaturated fat
• 3 grams of polyunsaturated fat
• 64 grams of carbs
• 3 grams of dietary fiber
• 3 grams of sugars
• 20 grams of protein
• And 339 milligrams of sodium. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Cook the pasta in a big saucepan of gently salted water (no more than 1 tablespoon salt) over high heat until it is just about to boil. Pour boiling water into a big mixing basin and set it away for later use. In a large mixing bowl, whisk together the eggs, yolks, pecorino and Parmesan until well combined. Season with a sprinkle of salt and enough of freshly ground black pepper to taste
2. Bring the water to a rolling boil. In the meantime, heat the oil in a large pan over medium heat, add the pork, and cook until the fat has rendered and the meat is just crisp enough to bite but not too hard. Remove the pan from the heat and set it aside. Cook the pasta until it is slightly firmer than al dente by adding it to the boiling water. If necessary, warm the guanciale in a pan just before serving the pasta. Drain the pasta, reserving 1 cup of the cooking water, and return it to the skillet over medium heat. Stir for about a minute, then pour off the hot water into a serving basin. After drying it, add the hot pasta mixture. Stir in the cheese mixture, adding a little of the leftover pasta water if necessary to get a creamy consistency. Season with a pinch of freshly grated pecorino and freshly ground pepper before serving right away.

Pasta Carbonara

Spaghetti alla carbonara (carbonara sauce). Pasta carbonara is a delectable and beautifully rich dish that takes as long to prepare as it does to cook the pasta. There are only a few ingredients: spaghetti (or similar long noodle) and a basic carbonara sauce made with pancetta or bacon, eggs, Parmesan, a splash of olive oil, salt, and freshly ground black pepper. When the beaten eggs are combined with the heated pasta and a small amount of grease from the pancetta or bacon, the result is a smooth carbonara sauce.

Yes, this is not a recipe that should be made on a regular basis.

And why not treat yourself to a delicious dish of spaghetti carbonara if you’re going to go out of your way to do so?

Video: How to Make Pasta Carbonara

What is the secret to producing a delicious carbonara? The egg mixture should be stirred quickly into the hot pasta, which should be hot enough to “cook” the egg and turn it into a sauce but not too hot to cause it to curdle. When it comes to making carbonara, practice makes perfect, so don’t be discouraged if your carbonara sauce comes out a little lumpy the first time you make it. Some folks like to top their carbonara with cream. Although it is not customary, you may absolutely do this and produce a creamier sauce for the pasta as a result of it.

Enjoy!

What is Carbonara, Really?

Carbonara is one of the four traditional pasta dishes served in Rome (cacio e pepe, amatriciana, and gricia are the others). There are a flood of hypotheses on where it came from, including the following:

• Originally, it was created by Italian carbonari (charcoal workers), who cooked the meal over an open fire with their shovels. The dish’s name is derived from the ground black pepper used in it, which has the appearance of flecks of coal (carbone means coal in Italian). Traditions between American servicemen in Italy during World War II and their bacon and egg rations were merged with regional pasta recipes to create this meal.

Carbonara is distinguished from other pasta dishes by the process used to create it, which involves blending eggs, hard cheese, cured pig, and black pepper to create a rich, smooth sauce.

Tips for Making the Best Carbonara

Although the beauty of this meal lies in its simplicity, it may take some effort to get it just perfect the first time.

• Prepare ahead of time: Remember that because this recipe comes together so fast and because timing is critical, make sure that you have all of your ingredients and equipment ready to go before you begin cooking. Preparing the eggs includes the following steps: It is critical to act soon after draining the pasta in order to achieve success. Pour a few tablespoons of hot pasta cooking water into the beaten eggs in a small dish to temper them fast. This will make things go more smoothly and swiftly. When you combine them with the cooked pasta, they are less likely to curdle as a result of this. then combine the pasta and tempered eggs in the still-warm cooking pot, stirring constantly to ensure that the combination remains warm enough to melt the cheese
• After that, serve immediately. High-quality cheese should be used: Please put away the processed cheese shaker! It is critical to use authentic, high-quality Parmesan cheese for this meal. Believe us when we say that this dish is well worth the effort. If you’re going to indulge, you may as well do it properly.

Swaps and Substitutions

If you need to substitute a different sort of pasta, feel free to do so! Simply follow the directions on the packaging of the pasta you’re using, as each type has its own set of instructions. You may also add extra herbs to the dish if you want to make it more flavorful. Do you want to use a different type of cheese? If you like, you may use pecorino or another hard cheese.

Pancetta vs. Bacon

Carbonara is traditionally cooked using guanciale, a powerfully flavored cured meat from central Italy that is formed from swine jowl and is used in the preparation of the dish. Pancetta and bacon are significantly simpler to buy in the United States than guanciale (which may be found in select specialty markets in the country).

Pancetta and bacon are both prepared from pig belly, with the difference being that pancetta is salt-cured and dried while bacon is smoked. They may normally be used interchangeably, however pancetta will have a salty flavor and bacon will have a smokey flavor, so choose carefully.

More Delicious Pasta Recipes to Try

Do you want to see more pasta recipes? We believe you’ll like them as much as we do!

• Pasta Carbonara with Zucchini
• Pasta e Fagioli
• Pasta with Butternut Squash, Bacon, and Brown Butter
• Pasta with Tuna and Arugula
• Pasta with Butternut Squash, Bacon, and Brown Butter Pasta with Zucchini, Eggplant, and Peppers for a Weeknight Dinner

It is necessary to use raw eggs in this recipe, which are practically cooked by tossing them with hot spaghetti. Despite this, the eggs are not scrambled, but rather thickened into a sauce by being cooked just long enough to thicken the sauce. Garlic is an optional ingredient. It is not traditionally included in spaghetti carbonara, but it adds a delicious flavor to the dish, so we decided to incorporate it. Furthermore, “guanciale,” or swine jowl, is commonly used in this meal, so if you can find it, by all means use it in your preparations.

• 1 tablespoon extra virgin olive oil or unsalted butter
• 1/2 pound pancetta or thick cut bacon, diced
• 1 tablespoon extra virgin olive oil or unsalted butter 3-4 whole eggs
• 1-2 garlic cloves, chopped, approximately 1 teaspoon (optional)
• 1 cup grated Parmesan salt and freshly ground black pepper to taste
• 1pound pasta (or bucatini or fettuccine)
• Nor pecorino cheese

1. Preparing the pasta water: Cook the pasta in salted water (use 1 tablespoon salt for every 2 quarts of water) until it is tender. Pancetta/bacon and garlic should be sautéed: Meanwhile, bring a large sauté pan of water to a boil over medium heat, adding the olive oil or butter as it comes to a boil. Cook until the bacon or pancetta is crispy, stirring often. Cook for another minute after adding the garlic (if using), then remove from the heat and transfer the pancetta and garlic to a large mixing bowl. Karishma Pradhan
2. Karishma Pradhan Combine the eggs and half of the cheese in a mixing bowl: In a small mixing bowl, whisk together the eggs and half of the cheese
3. Set aside. Prepare the pasta: Immediately after the water comes to a rolling boil, add the dried pasta and cook, uncovered, until the pasta is al dente
4. Toss the pasta with the pancetta/bacon: When the pasta is al dente (still a bit hard, but not mushy), transfer it to a large mixing bowl and add the bacon and garlic to taste. Allow it to be completely saturated. Make a small amount of the pasta water aside. Make a fast transfer of the pasta from the saucepan to the serving bowl
5. You want the pasta to be hot. When the pasta is cooked, the heat from the pasta will heat the eggs sufficiently to produce a creamy sauce. Combining everything together while allowing the pasta to cool just enough for the eggs to not curdle when you add them in is key to a successful pasta dish. (This is the difficult part.) In a separate bowl, whisk together the beaten egg mixture and the cheese until well combined. Karishma Pradhan
6. Toss rapidly to incorporate once more. Season with salt to taste. To prevent the pasta from drying out, add some of the pasta water back into the pot. Karishma Pradhan is a well-known actress. Karishma Pradhan is a well-known actress. Serve immediately with the remaining parmesan and freshly ground black pepper, if desired. Pour over some freshly chopped parsley if you want.

Nutrition Facts(per serving)
447	Calories
31g	Fat
25g	Carbs
16g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	447
% Daily Value*
Total Fat31g	39%
Saturated Fat 11g	57%
Cholesterol166mg	55%
Sodium413mg	18%
Total Carbohydrate25g	9%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein16g
Vitamin C 0mg	1%
Calcium 171mg	13%
Iron 2mg	10%
Potassium 215mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

This 20-Minute Spaghetti Carbonara Is The Comfort Food Fix You Need Tonight

Everything about carbonara will satisfy your yearning for a warm, comforting dish of creamy pasta as quickly as possible. Using only 5 ingredients (not including salt and oil), this pasta dish with Roman origins is a definite winner. It takes 20 minutes to prepare from start to finish and requires no cooking time. Spaghetti, bacon, garlic, eggs, and parmesan are all things that are simple to come by and don’t deteriorate quickly, so it’s virtually a pantry dive. To clarify, there is a common misconception that carbonara is created using cream (see below).

1. Once you’ve mastered the method, this is a recipe that you can pretty much recite verbatim from memory.
2. That Water Needs to Be Salted!
3. Don’t just slap on a pinch of salt.
4. If you do this, your spaghetti (or fettuccine, or whatever you’re using) will have a distinct flavor.
5. It’s possible that you’ll need to loosen your sauce later; it’s possible that you won’t.
6. If the mixture does not appear creamy enough after you have added the eggs and Parmesan, gently whisk in extra cooking water.
7. To prepare a traditional carbonara sauce, you’ll need eggs and Parmesan cheese on hand.

Even if we adore cream, it will just dominate the rest of the dish.

Instead of bacon, pancetta or guanciale can be substituted.

However, if you have access to pancetta (cured pork belly) or guanciale (cured pig jowl), either of these meats should be substituted for the bacon.

Toss the spaghetti in the bacon or pancetta grease until it is well coated.

When you’re ready to add the eggs, turn off the heat.

After tossing the pasta in the bacon grease, take the pan from the heat and whisk in the egg and Parmesan mixture until well combined.

In addition to the residual heat from the pan, bacon grease will be used to cook them, as will hot pasta.

Please rate it and tell us what you thought of it in the comments section below.

Yields:4 Preparation time: 0 hours and 20 minutes Time allotted: 0 hours and 20 minutes 12oz.spaghetti Kosher salt is a kind of salt that is kosher.

Flaky sea salt (optional) can be sprinkled on top as a garnish. Freshly cut parsley will be used as a garnish.

1. Cook the spaghetti till al dente according to package guidelines in a large saucepan of salted boiling water until the pasta is tender. Drain the pasta, keeping 1 cup of the cooking water. In a medium-sized mixing bowl, whisk together the eggs and Parmesan until well incorporated
2. In the meantime, fry the bacon in a large pan over medium heat until crispy, about 8 minutes total. Reserve the grease in the skillet and transfer the slices to a plate lined with paper towels to drain
3. Add the garlic to the same skillet and saute for approximately 1 minute, or until it is fragrant. Toss the cooked spaghetti in the bacon grease until it is well coated. Remove the pan from the heat. Pour the sauce over the egg and cheese mixture and whisk firmly until the mixture is creamy (be careful not to scramble eggs). If required, add a couple of tablespoons of pasta water at a time to loosen the sauce. Add the cooked bacon and season generously with salt and pepper
4. Toss to combine. Before serving, drizzle the dish with olive oil and top with flaky sea salt, Parmesan, and parsley to taste.

This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Ethan Calabrese is an American actor and director. Lindsay Funston is the Executive Editor of the magazine. With more than a decade of expertise tasting everything from pickles to bloody marys, writing on food trends, and developing simple recipes, Lindsay Funston is a food editor.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Pasta Carbonara

This quick and easyPasta Carbonaracan be put up in just 30 minutes and is the perfect weekday dinner! This dish, which is stuffed with crispy bacon and topped with the creamiest carbonara sauce, is a real stunner.

Easy Pasta Carbonara

Pasta carbonara is one of those straightforward dishes that everyone should be able to prepare. It’s the perfect go-to recipe for a hectic evening, but it’s also a dish that’s appropriate for the weekend or for entertaining guests. It appears to be one of those dinners with so few components that it is impossible to make a mistake, but oh, how easily you may if you are not employing the proper technique. Carbonara isn’t something I’m very knowledgeable with, which is why I turned to Cook’s Illustrated for help; they are the culinary masters.

1. Another useful trick is to first boil the bacon in a small amount of water.
2. However, if you go this way and boil it in water first, it works like a dream.
3. Originally, the recipe called for Romano cheese, but I typically have Parmesan on hand, so I used that instead to keep the meal concept easy for a weekday dinner, but I’m sure Romano would be excellent as well.
4. Just make sure it’s freshly grated before serving.

What is Carbonara?

This is a must-try dish if you’ve never tried handmade pasta carbonara before. Pasta carbonara is often served with a creamy sauce that is created with pancetta, garlic, heavy cream, cheese, and eggs, among other ingredients. It is necessary to cook the egg-based sauce by mixing it with the heated spaghetti noodle and a small amount of the cooking water.

I chose bacon instead of pancetta for this quick and easy carbonara dish since bacon is often easier to come by. However, this is a really authentic carbonara dish in all other respects!

Pasta Carbonara Ingredients

You’ll need the following ingredients to make this pasta carbonara recipe:

• Fresh parsley, bacon, water, garlic, linguine, grated Parmesan, eggs, salt and pepper

How to Make Pasta Carbonara

• In a pan, combine the bacon and water and heat to a simmer
• Maintain a low heat until the water has been completely drained, then continue to fry the bacon until crispy. Remove the bacon from the pan and set the drippings aside
• Then add 1 tablespoon bacon oil, eggs, egg yolk, Parmesan, and pepper to a mixing bowl and whisk until well combined. Repeat with remaining garlic until golden brown. Make a thorough mix. In the meantime, prepare the spaghetti or linguine pasta until al dente, about 8 minutes. Once the pasta is done, drain it and set aside 1 cup of the cooking water. Pour the hot cooking water into the egg mixture slowly and steadily. After that, pour the sauce over the heated pasta and toss to coat. Toss in the bacon crumbles
• Allow the pasta to sit for a few minutes, stirring it regularly, until the carbonara sauce has thickened a little. With a sprinkling of fresh parsley on top, serve immediately.

Is it Safe to Eat Raw Eggs in Carbonara Sauce?

It is not recommended to feed partly cooked eggs to the elderly or children while cooking with eggs. The safe cooking temperature for eggs is 160 degrees, and the eggs in Pasta Carbonara will either not reach that temperature or will be scrambled because of the high altitude.

Can I Use Another Type of Cheese in the Sauce?

Yes, any hard Italian cheese should be OK for use in this recipe. It would be excellent to use Romano cheese in this dish, as well as a combination of cheeses.

Does This Pasta Reheat Well?

No, pasta carbonara is one of the Italian recipes that does not reheat well after being cooked the first time. The creamy sauce thickens and loses its smooth quality after being refrigerated. Keep leftovers, though, since they will still be delicious!

Tips for the Best Pasta Carbonara

• Make sure to use freshly grated Parmesan rather of the stuff from a shaker container. It will melt more easily and impart a fuller taste to this recipe. Make careful to quickly incorporate the hot pasta water into the egg mixture to aid in the cooking process (if necessary, you may reheat the mixture in the microwave, but it must be quite hot)
• Pasta carbonara is best served shortly after it has been prepared
• Else, it will become soggy.

More Easy Pasta Recipes You’ll Love:

• Pasta Primavera
• Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken
• Spaghetti with Sun-Dried Tomatoes and Spinach
• Spaghetti with Sun-Dried Tomatoes and Spinach Spaghetti in the Instant Pot
• Creamy Parmesan Linguine with Shrimp in a Single Pan

Pasta Carbonara

In less than 30 minutes, you can have this delicious pasta carbonara on the table, making it the perfect weekday supper. It’s a delicious Italian dish that the whole family will enjoy! Servings:6Servings Prep15minutes Cook20minutes Ready in 35 minutes or less

• Bacon, cut into 1/2-inch pieces, 8 to 10 slices (depending on size)
• 8 1/2 cups water, divided
• 4 cloves garlic, minced 1 pound linguine or spaghetti
• Finely grated parmesan cheese (about 1 1/4 cups), with a little more for serving (2 oz)
• A mixture of three medium eggs and one big egg yolk
• 1 teaspoon each of salt and pepper, or to taste. garnished with finely chopped fresh parsley

• In a large nonstick pan, combine the bacon and 1/2 cup of the water
• Bring to a simmer over medium-high heat
• Serve immediately. Reduce heat to medium-low and cook until bacon is brown and crisp, approximately 6 – 8 minutes longer
• Allow to simmer until water is completely evaporated, about 6 – 7 minutes
• Then remove from heat and set aside
• Place a fine mesh strainer over a large mixing bowl and pour the bacon into the sieve, retaining about 1 teaspoon of the evaporated fat in the pan. Return the pan to the heat and sauté the garlic for approximately 30 seconds, or until it is fragrant and gently brown. Toss the garlic into a medium-sized mixing basin and add 1 tablespoon rendered bacon grease (drippings from the bowl put under the sieve) until well combined. Mix thoroughly after adding the eggs and egg yolk
• Add the parmesan and pepper after adding the parmesan and pepper
• In the meantime, bring 8 cups of water to a boil in a large dutch oven over high heat (no more than 8 cups because you want a very starchy water for the sauce). Cook the pasta until it is al dente in boiling water, adding salt as needed. While the pasta is boiling, place a colander in a big mixing bowl. Carefully drain the al dente pasta into the colander in the mixing bowl, reserving the pasta water in the mixing bowl for later. 1 cup hot pasta water should be measured out and the leftover water should be discarded. Instantaneously place the pasta in a large, now empty mixing basin
• Gently pour and whisk 1/2 cup pasta water into the egg mixture
• Slowly pour the egg mixture over the pasta, stirring to coat it. Toss in the bacon until everything is well-combined. Using a tongs, toss the pasta often for 2 – 4 minutes, or until the sauce has thickened somewhat and coated the pasta, depending on your preference. Add additional 1/2 cup hot pasta water if necessary to thin the sauce. Garnish with extra parmesan and parsley if desired
• Serve immediately

• Use authentic Parmigiano Reggiano cheese for its fresh flavor, and only freshly grated Parmigiano Reggiano cheese. It will melt more easily and impart a fuller taste to this recipe. To grate it, I prefer to use a zester. When measuring, slightly compress the container or use a kitchen scale. It is critical that you quickly include the hot pasta water into the egg mixture to aid in the cooking process (if necessary, you might reheat the water in the microwave, but it must be extremely hot)
• An alternative method I’ve tested for achieving a thicker sauce involves mixing the pasta and sauce combination in a wide heatproof bowl put over a saucepan of boiling water for only about 1 minute or until the sauce has thickened beautifully. Take care not to overdo it, otherwise it may get gluey. Cook’s Illustrated provided the inspiration for this recipe.

Nutritional Values Pasta CarbonaraAmount Per ServingCalories414Calories from Fat 90 percent Daily Value*Fat10g15 percent Saturated Fat 4g25 percent Fat10g15 percent Fat10g15 percent Potassium233mg Cholesterol132mg44 percent Sodium761mg33 percent Cholesterol132mg44 percent 19% of the calories come from carbohydrate sources. 2g8 percent dietary fiber 2g2 percent of sugar Protein (21g42%) is a percentage of total protein. Calcium277mg Vitamin A340IU7 percent Vitamin C0.7mg1 percent Calcium340IU7 percent Iron is 28 percent (1.7 mg/g) and 9 percent (0.9 mg/g).

Spaghetti Carbonara

The quickest and easiest pasta meal you’ll ever cook with only 5 ingredients and 15 minutes of prep time, filled with Parmesan and bacon delight! This morning, I’m bringing you all yet another very simple spaghetti meal. In addition, the best aspect about this recipe is that it only calls for five ingredients to be prepared! The bacon, on the other hand, is the greatest portion. Yes, it’s all about the bacon. In reality, with only 5 ingredients (spaghetti, bacon, garlic, Parmesan cheese, and eggs), this is one of those recipes that can be prepared in 15 minutes or less with no effort.

Keep in mind that you must work fast in order to avoid making scrambled eggs.

Spaghetti Carbonara

4 servings per recipe time for preparation: 5 minutes 15 minutes for the cooking time allotted: 20 minutes The quickest and easiest pasta recipe you’ll ever cook, with only 5 ingredients and 15 minutes of prep time, and filled with Parmesan and bacon!

Ingredients:

• Spaghetti (8 ounces), 2 big eggs, 1/2 cup freshly grated Parmesan cheese, 4 slices bacon (diced), 4 garlic cloves (minced), 4 tablespoons olive oil 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper to taste
• 2 teaspoons chopped fresh parsley leaves

Directions:

1. Cook the pasta according to package directions in a large saucepan of boiling salted water
2. Save 1/2 cup of the cooking water and drain thoroughly. In a small mixing bowl, whisk together the eggs and Parmesan until well combined
3. Leave aside. Using a large skillet, cook the ingredients over medium high heat. Excess grease should be set aside after cooking the bacon until it is brown and crispy, about 6-8 minutes. For about 1 minute, cook and stir the garlic until it is fragrant. Reduce the heat to a low setting. Working quickly, whisk in the spaghetti and the egg mixture, carefully tossing everything together
4. Season with salt and pepper to taste after chopping. Add the pasta water one spoonful at a time, stirring constantly, until the required consistency is attained. Prepare and serve immediately, garnished with parsley if preferred.

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 4Amount Per Serving (In Grams) Calories: 374.5Calories from fat: 133.2 percent of the daily recommended intake * 14.8 g of total fat The fat content is 23 percent saturated fat (5.7 g) and 29 percent trans fat (0g). Cholesterol108.2mg 250.5 milligrams of sodium (36 percent) ten percent total carbohydrate44.3g fifteen percent total carbohydrate Sugars (1.9g8 percent) Dietary Fiber (1.9g8 percent) 1.9g 15% of the total protein is 15.3 grams.

* 2,000 calorie diet is used to get the percent Daily Values. Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Simple Carbonara

Pasta carbonara is made with simple components such as eggs, noodles, cheese, and pork, which come together to form a glossy, wonderful dish. It’s the meal that we’ve been dreaming of when there’s no food in the home. All of the goods listed on Bon Appétit have been hand-picked by our editors and are of high quality. However, if you purchase something via one of the shopping links provided below, we will receive a commission.

Ingredients

a total of 4 servings 3 tablespoons kosher salt, plus more salt Bacon, pancetta, or guanciale (salt-cured pig jowl): 4 oz. 2 oz. grated Parmesan 4 big egg yolks (optional) 2 big quail eggs peppercorns that have been freshly ground 2 tbsp. extra-virgin olive oil (optional). spaghetti, bucatini, or rigatoni (around 1 pound)

Preparation

In a big saucepan, bring 6 quarts of water to a boil over high heat. When the water begins to boil, add 3 tablespoons of salt and cover the pot with a lid (this will bring water to a boil faster).

Step 2

While you’re waiting for the water to come in, get some things ready. Remove 4 oz. of guanciale from the container and cut into strips approximately 1×14″ in size. Set aside one-quarter of the cheese for later use after finely grating 2 oz. cheese.

Step 3

In a medium-sized mixing bowl, whisk together 4 egg yolks and 2 whole eggs until no streaks appear, then add in the remaining grated cheese. Set aside after adding several cranks of pepper.

Step 4

Using a big Dutch oven or other heavy pot, heat 2 tablespoons oil over medium heat while working next to it. Cook, tossing periodically, until the guanciale is crisp around the edges, about 7–10 minutes. Remove from heat.

Step 5

Take the saucepan off the heat. Remove the guanciale from the pan with a wooden spoon and place it in a small bowl. Pour the fat into a heatproof measuring cup, then return about 3 tablespoons to the saucepan. Remove any residual fat from the pan.

Step 6

Cook 1 pound of pasta in boiling water, turning periodically, until it is 2 minutes shy of the package recommendations (around 2 minutes). Just before the pasta has completed cooking, use the same heatproof measuring cup to scoop off 134 cups of the pasta cooking liquid.

Step 7

1 cup of the pasta boiling liquid should be added to a Dutch oven and brought to a boil over medium high heat. In a colander, drain the pasta and then move it to a Dutch oven.

Step 8

In a large saucepan, bring the pasta to a boil, stirring frequently and violently, until al dente and the water has been reduced by half, about 2 minutes. Take the saucepan off the heat.

Step 9

14 cup pasta cooking liquid should be whisked into the saved egg mixture, then very gently poured into the Dutch oven, stirring frequently, until the cheese has melted and the egg has thickened to produce a glossy sauce, about 15 minutes. Taste and season with salt if necessary. Thin the sauce with the remaining 12 cup pasta boiling liquid, adding a tablespoon at a time, until it has the consistency of heavy cream (you will most likely not need all of the leftover liquid).

Step 10

Add the guanciale and divide the spaghetti among the serving dishes.

Season with pepper and the cheese that was set out.

Easy Pasta Carbonara

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Pasta Carbonara is a traditional Italian meal created with fresh and nutritious ingredients. To achieve a smooth and delectable texture, a specific procedure is used to prepare the creamy sauce, which is created with eggs and Parmesan cheese. The ultimate comfort dish consists of spaghetti noodles topped with chopped bacon and sweet peas. Hello, there!

1. Tender spaghetti noodles are swirled in a rich, creamy egg and cheese sauce that is created from scratch.
2. However, care must be given to ensure that it does not get clumpy and that it remains smooth.
3. I recall my first meal of spaghetti carbonara, which I had in Rome many years ago.
4. I had no idea that the recipe called for only a handful of ingredients, including eggs, Parmesan or Pecorino Romano cheese, garlic, and savory pancetta, which I had never heard of before.
5. The crisp bacon and aromatic minced garlic serve as the foundation for the sauce base in this recipe.
6. Whole eggs curdle between 144 and 158 degrees Fahrenheit, thus if the heat on the burner is too high, this process may occur.
7. Stirring helps to spread the heat and prevents hot spots from forming.

It is necessary to gradually add hot pasta water to the pasta and sauce combination while stirring to ensure that the sauce does not get too thick.

A hot water bath or bain marie is created by placing the pasta in a metal mixing bowl over the pot of pasta water, rather than directly over an open flame, to complete the cooking of the sauce and finish the cooking process.

There should be enough room for steam to be generated and used to heat the bottom of the pot.

Smoky bacon, chopped garlic, and nutty cheese penetrate the spaghetti noodles with their tastes, making you wish the pasta didn’t go so quickly from your dinner dish!

When I’m cooking a larger meal, I prefer to accompany it with chicken marsala or slow cooker meatballs.

Carbonara will quickly become a new favorite meal to include in your dinner rotation, no matter how you prepare it. More Jessica Gavin is a young woman who lives in New York City. You might be interested in these Italian recipes:

• Pesto Sauce
• Chicken Ragu with Pappardelle
• Shrimp Pasta
• How to Make Pesto Sauce

• 12cuppeasfresh or frozen (defrosted)
• 2large eggs
• 1cupfreshly grated Parmesan cheeseplus extra for decoration
• 2teaspoonminced parsley. 4quarts water
• 1tablespoonkosher salt
• 1tablespoonolive oil. 8ouncesdried spaghetti. 6 slices thick sliced bacon chopped into 1-inch pieces. 5 garlic cloves minced.

• In a large saucepan, bring 4 quarts of water and 1 tablespoon salt to a boil
• Remove from heat. Cook the pasta until it is al dente in a pot of boiling salted water for 10 to 12 minutes, or until it is tender. Keep the boiling pasta water aside. Preparing the bacon in the meantime is essential. Using a large skillet, cook the ingredients over medium-high heat. Once the olive oil is heated, gently add the bacon that has been diced. Cook for 6 to 7 minutes, stirring every minute, until the bacon is crispy. Remove any extra bacon oil from the pan and re-add 2 tablespoons of bacon fat to the pan
• Heat a skillet over medium-high heat, add the garlic, and cook for 1 minute, or until the garlic is fragrant. Cook for 30 seconds, stirring constantly, until the peas are tender. Remove the pan from the heat and put it aside until the pasta is cooked. Heat the bacon and peas in a skillet over medium heat. Pour in the hot pasta straight from the boiling water into the pan, reserving the pasta water for later. Toss the spaghetti with the bacon and peas for about 2 minutes until everything is well combined. Turn the heat down to a minimum. Using a whisk, combine the eggs and parmesan cheese in a large metal mixing basin until well combined. Add the pasta mixture to the egg mixture and stir until the noodles are well coated with the sauce. Add and stir in 1 1/4 cup pasta water at a slow and steady pace until the noodles are well-coated. Stir regularly to incorporate the ingredients until a gently thickened sauce covers the pasta
• Placing the bowl of pasta over the kettle of boiling pasta water is a good idea. Make certain that the bowl does not come into contact with the water, eliminating as much water as is necessary. Frequently toss and turn the pasta until the sauce thickens, appears creamy, and completely covers the spaghetti, approximately 1 to 2 minutes total. Make sure to mix and include the sauce at the bottom of the bowl to prevent it from curdling. Taste the pasta and season with salt and pepper to your liking
• . Toss quickly with parsley, parmesan cheese, and freshly cracked black pepper, and serve immediately.

6 Calories411kcal per serving (21 percent ) 32 g of carbohydrates (11 percent ) 18 g of protein (36 percent ) 23g of fat (35 percent ) 8 g of saturated fat (40 percent ) 90 milligrams of cholesterol (30 percent ) Sodium is 1724 milligrams (72 percent ) Potassium is 231 milligrams (7 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A315 IU (International Units) (6 percent ) Vitamin C6mg is a form of vitamin C.

(7 percent ) Calcium is 242 milligrams (24 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

Spaghetti Carbonara {Quick & Easy}

This Spaghetti Carbonara Recipe is wonderfully rich and luxurious, however it is also quite simple to prepare! Pasta is mixed in a delectable and simple parmesan sauce that is flavored with flavorful pancetta. When the pasta is cooked, the sauce is cooked as well, creating an incredibly fast and creamy dinner in no time at all!

Ingredients

It sounds really posh, doesn’t it? Spaghetti a la Carbonara is one of the simplest dishes you can create, and it will make you appear as if you are a culinary pro in your own home. It is prepared by mixing an uncooked egg combination with hot pasta, and the heat from the pasta helps to cook and thicken the egg mixture, creating a rich, creamy sauce.

• This dish benefits from the use of pancetta, which provides a great salty taste (but bacon can be substituted)
• In Italy, spaghetti carbonara is traditionally cooked with guanciale (pork jowl), but because it is difficult to come by in the United States, we use pancetta (from the hog belly). Despite the fact that Pecorino Romano is historically used in spaghetti carbonara, Parmesan Cheese is widely used in North America (because it is readily available). While any type of pasta would work in this dish, a basic spaghetti carbonara is the conventional choice.

How to Make Spaghetti Carbonara

A creamy sauce with an egg basis is used to make a carbonara pasta dish. Because the heat from the noodles cooks the eggs, it is preferable if the eggs are at room temperature and that you have everything ready so that it can be swiftly added to the hot spaghetti!

1. Sauce with a whisk Set aside the bowl containing the eggs, parmesan cheese, and black pepper. Pasta should be boiled. Preparation Instructions: Cook the pasta until it is al dente (not soft, but ‘to the bite,’ which is what al dente implies). It is not necessary to rinse the pasta because the starch contributes to the consistency of the sauce. Toss everything in a bowl and call it a day. Add the egg mixture to the hot cooked pasta and toss to incorporate as quickly as possible. The heat from the spaghetti will cause the egg to thicken. If necessary, add a little amount of pasta water to achieve the desired consistency.

Pour the sauce over the top and finish with a sprinkling of parmesan cheese and some minced parsley.

Work Quickly for a Smooth Sauce

Keep in mind that the pasta must be hot in order for the egg mixture to cook and thicken. It is possible that your sauce will not have a smooth consistency if it is too hot (so remove the pan from the heat just before tossing the egg mixture with the hot pasta). One cup of the pasta water should be saved since it is starchy and may be used to modify the consistency of your sauce if it becomes too thick. To get the correct consistency, add a few teaspoons or so of the pasta water that has been saved.

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• Chicken Piccata is yet another popular Italian dish.

Prepare a fresh Italian Salad and homemade garlic bread to accompany it for the ultimate Italian-inspired supper! Wine Pairing: Because spaghetti carbonara is a thick noodle dish, crisp white wines such as Pinot Grigios or Gris will always be the ideal wine complements.

Allow the robust flavors of the eggs, cheese, and garlic to take center stage, and match with a light, pear or citrus-flavored wine to complete the dish’s presentation. Is this Spaghetti Carbonara something you’d make again? Please consider leaving a rate or remark in the section below!

Spaghetti Carbonara

Preparation time: 5 minutes Preparation time: 20 minutes 25 minutes is the whole time allotted. Servings6servings Spaghettini carbonara is a dish that combines spaghetti with a delectable parmesan-egg sauce that is flavored with savory pancetta.

• 1 pound spaghetti
• 6 slices pancetta or bacon, diced
• 2 cloves minced garlic
• 3 eggs
• 1 cup shredded parmesan cheese
• Freshly crushed black pepper
• 1 pound spaghetti

FollowSpend with Pennies on Pinterest for more information.

• In a large mixing bowl, whisk together the eggs, parmesan cheese, and black pepper. Set aside. In a medium-sized skillet, cook pancetta until crisp. Remove the pan from the heat and add the garlic. 1 minute in the microwave
• Cook the pasta until it is al dente in salted water. Reserve 1 cup of pasta water
• Place heated pasta in a pan with the garlic and stir to coat. Repeat with remaining pasta water. Remove from heat immediately and stir in the egg mixture with tongs, adding additional pasta water if necessary. Toss in the pancetta/bacon and sprinkle with parsley/parmesan if desired.

Before you begin, make sure the eggs are out and at room temperature. Cook the pasta until it is firm, or ‘al dente,’ according to the package directions. It is not necessary to rinse the pasta because the starch contributes to the consistency of the sauce. It is critical that you be well prepared since the heat from the pasta will cook the egg inside. If necessary, add a little amount of pasta water to achieve the desired consistency. 437 calories, 57 grams of carbohydrates, 20 grams of protein, 13 grams of fat, 5 grams of saturated fat, 102 milligrams of cholesterol, 395 milligrams of sodium, 241 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 250 international units of vitamin A, vitamin C, 227 milligrams of calcium, and 1.6 milligrams of iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

Course Typical Main Course Cuisines: American, Italian, according to SpendWithPennies.com The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

Learn to make spaghetti carbonara

• Spaghetti (400 g), 1 tablespoon olive oil, 200 g smoked pancetta cubes or streaky bacon, diced
• 2 garlic cloves (crushed)
• 3 eggs (75ml double cream)
• 50 g Grana Padano or Parmesan (finely grated), plus additional to serve

Method

• 1st step: Bring a wide, deep pot of salted water to a rolling boil. Plunge the spaghetti into the boiling water, mix thoroughly, and cook according to the package directions. Aim for ‘al dente’ cooking, which means cooked yet with a little of bite in the centre. Take a few strands out of the water using a spaghetti spoon or tongs about 1-2 minutes before the end of the cooking period and bite into it to test the consistency. Cook it a second time if necessary until you believe it is done. STEP 2In the meantime, heat the olive oil in a frying pan over medium heat. When the pancetta is hot, add it in. Stir-fry for about 5 minutes over a medium heat, or until the fat in the beef has melted into the pan and the meat is gently browned. Caution should be exercised when crisping the pancetta, since it will be cooked a little more later in the dish. Take the pan off the heat and put it aside
• STEP 3Scramble two of the eggs into a mixing basin and set aside. Make a second bowl for the yolk of the third egg by gently cracking the edge of the shell and slowly opening it into two halves over the bowl with the yolk in one of the half with both hands over a separate bowl – you want to keep the yolk in one of the halves. Repeat this process until all of the egg white has been poured into the bowl below, being careful not to break any of the yolk on the rough edges of any of the shell halves along the way. Combine the yolk and the other eggs in a large mixing bowl, along with the double cream, parmesan, and a pinch of salt and pepper
• STEP 4Return the frying pan to the stove and add the garlic to the pancetta mixture. Fry for 1 minute on high heat, or until the garlic is cooked and the pancetta is warmed through. In the meanwhile, drain the spaghetti. Remove the pot from the heat and place it back on the stove. Pour the egg mixture over the pasta, followed by the heated pancetta, garlic, and any remaining fats and oils, if desired. Use a spaghetti spoon or tongs to toss the ingredients rapidly and thoroughly. Mix until the sauce has thickened and become a smooth, creamy consistency. Serve with more cheese and freshly ground pepper if desired.

RECIPE TIPS

Remove the excess egg yolk and use low-fat crème fraîche for the double cream in this recipe.

CHILLI CHICKEN

Alternatively, you may fry pieces of chicken along with a finely chopped deseeded chilli in the pancetta to make a meatier, more spicy version.

Goes well with

Recipe adapted from the November 2006 issue of Good Food magazine.

Pasta Carbonara Is the Dish You’ll Want to Eat All Winter Long

Pasta with bacon and eggs, with the delicious addition of peas, is a classic dish. There is nothing greater on the face of the planet. The Pioneer Woman is a historical figure who lived in the United States during the early nineteenth century. Without thinking about Heartburn, I can’t eat or even think about or dream about or even somewhat consider Pasta Carbonara without being reminded of the Meryl Streep/Jack Nicholson film from the 1980s that I both love and despise. Love, because Nora Ephron has written an amazing script, and Meryl and Jack have delivered an incredible performance.

• Aside from that, Carly Simon performs the songs.
• Hate because, dude, their relationship is being run over by a train right now.
• As a result, the title.
• And the young lady was delighted.
• The best noodles are those that are long.
• After that, chop it up into very little pieces.
• Cook it until it’s just starting to crisp up on the edges.

Remove the majority of the fat from the pan and place it back on the burner over low heat to finish cooking.

Additionally, mince 2 to 3 cloves of garlic.

Just like this!

This is the point at which the real fun begins.

Add in 3/4 cup grated Parmesan to finish it off.

Pour in 3/4 cup heavy cream next, because it’s a free nation, and stir well.

Of course, I’m joking when I say that last bit.

Then, while stirring, add 1/2 teaspoon of salt and enough of freshly ground black pepper to taste.

Also, save some of the hot pasta water aside in case you need it later in the recipe.

IMPORTANT: Stir constantly during the process!

In the middle of the recipe, toss in some peas since I adore Carbonara with peas.

We can’t all be Meryl, of course!

Continue to tossing it around until it is completely covered.

Because of the thick egg mixture, the pasta is coated and has a wonderful glossiness to it.

Don’t make the same mistake I did.

Not too much, just a smidgeon of it.

On a Sunday evening, you have no way of knowing how much this helped.

Alternatively, a bacon fix.

Alternatively, a Parmesan fix.

You may be able to discover further information on this and other related items at the website piano.io.

The BEST Pasta Carbonara Recipe!

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Authentic Italian pasta carbonara is one of my favorite recipes, and this one is simple to make, full of the richest flavors, and created with only four basic ingredients. I met Alessio, a fellow classmate from Rome, while I was in Valencia for a two-week Spanish language intensive a few months ago. We became fast friends while we were both learning the same language together. He and I became fast friends over our mutual love of his hometown’s famed food (he was overjoyed to learn that I was a fan!) and had a great time discussing each day about our favorite meals, ideas for how to cook them authentically, and where to locate the greatest so-and-so in Rome.

• It’s possible that I disappointed Alessio when he inquired as to my thoughts on pineapple on pizza, but that’s another story.
• However, when he inquired as to how I prepare my carbonara, I gained some street cred in the world of Roman food.
• Despite the fact that it is frequently employed as a shortcut to make the sauce more creamy, it is absolutely unnecessary.
• It only gets better from there, when you combine it with chewy al dente pasta, enough of guanciale (or bacon), and a hefty crack of black pepper.
• No, I don’t believe so.

Pasta Carbonara | 1-Minute Video

To get things started, here are a few short notes on the items you’ll need before we get to the recipe section of this post: Because true carbonara is usually made with only four fundamental components — pasta, eggs, cheese, and bacon — it is worthwhile to spend a little more money on high-quality products so that each item can shine. You will require the following materials:

• Using thick pasta in a carbonara dish, such as spaghetti, bucatini, or rigatoni, is something I really enjoy doing. In spite of this, though, just about any pasta shape will work for this recipe, so feel free to use whatever you have on hand. Eggs: Alessio is adamant that the egg ratio for carbonara should always be double the quantity of yolks to whole eggs in order to achieve the best results. As a result, we will require 2 whole eggs and 4 egg yolks to make a pound of pasta. Carbonara is generally made using Pecorino Romano, a firm, salty sheep’s cheese that is commonly used in the sauce. However, I frequently replace Parmigiano Reggiano (Parmesan) cheese, which works just as well and has a comparable flavor. Although it is always necessary to use fresh cheese in a sauce, it is especially crucial when using a block of cheese that you shred by hand before adding it to the dish. Pre-grated cheese, on the other hand, has a propensity to clump and not melt evenly
• Guanciale: Guanciale is an Italian term for cured pig cheek, and it is the sort of bacon that is usually used in this recipe. In addition to being very salinity and taste, it is also quite fatty, which melts down to generate the oil for the sauce. Having said that, if your local grocery shop does not sell guanciale, you are allowed to use chopped pancetta or thick-cut bacon in its place. Season with sea salt and freshly cracked black pepper to taste: Because this is the only time we will be adding salt to the meal, it is critical that your pasta water be generously salted prior to beginning this recipe. After that, feel free to season with as much or as little freshly cracked black pepper as you like, according to your taste

How To Make Carbonara:

The process of creating carbonara can be very speedy if you’ve gotten a little practice under your belt if you combine the spaghetti with the bacon and egg sauce while you’re doing it. However, if this is your first time making carbonara, I urge that you follow the instructions very carefully and take your time so that you do not accidently overcook any of the ingredients along the way. Here’s a brief rundown on how to make carbonara (the entire recipe is included below).

1. Prepare the pasta water by boiling it. The most important thing to remember is to thoroughly salt the pasta water before beginning. Whisk together the egg mixture. Using a measuring cup makes it much easier to pour the sauce into the pasta later on, which I believe to be the most convenient method. We’ll just whisk together the eggs, egg yolks, shredded cheese, and a few grinds of freshly cracked black pepper until everything is well blended
2. Cook the guanciale until it is crispy. To cook the guanciale, heat a large sauté pan (big enough to handle all of the pasta) over medium-high heat until it has reached the required crispiness. Use a slotted spoon to carefully transfer the guanciale to a separate dish, reserving about 2 tablespoons of the cooking liquid, and then remove the pan from the heat. Cook the pasta as directed above. You want to cook the pasta until it is just 1 minute shy of al dente, so that it is firm to the bite. In the middle of the cooking process, gently scoop out about 1 cup of the starchy pasta water with a measuring cup. With one hand aggressively beating the egg mixture, slowly trickle in the hot water with your other hand, whisking constantly, until the water is completely integrated. The spaghetti should be tossed with the eggs (be careful to continually whisk the eggs, or else they will scramble!). Use tongs or a spider spoon to transfer the pasta from the stockpot to the big sauté pan with the bacon oil as soon as it is nearly al dente and ready to be served (see note below). Toss the pasta in the sauté pan with an additional 1/2 cup of the starchy pasta water for 1 minute, until it is al dente
3. Add in the eggs and guanciale and toss until combined. Then, while continuing to toss the pasta with one hand, slowly drizzle the egg mixture into the pasta and toss until combined with your other hand. It’s important not to add the eggs too fast, otherwise they’ll scramble! Stir until the eggs have formed a glossy sauce that coats all of the pasta, adding extra scoops of starchy pasta water as necessary to thin down the sauce as it thickens. Toss in the guanciale until everything is well-combined. Serve. Remove from the oven and immediately serve, sprinkled with an extra crack of black pepper (and additional grated cheese, if preferred)

More Italian Pasta Recipes:

The pasta water should be warmed to the proper consistency. The most important thing to remember is to thoroughly salt the pasta water before starting. Whisk together the egg mixture. Using a measuring cup makes it much easier to pour the sauce into the pasta later on, which I believe to be the most efficient method. We’ll just whisk together the eggs, egg yolks, shredded cheese, and a few grinds of freshly cracked black pepper until everything is well blended; and The guanciale should be prepared ahead of time.

1. When you are finished, use a slotted spoon to transfer the gianciale to a separate dish, leaving behind only a few tablespoons of fat; then turn off the stove and start cooking the pasta.
2. Toss off roughly 1 cup of the starchy pasta water halfway through by gently scooping it out with a measuring cup.
3. The spaghetti should be tossed with the eggs (be careful to whisk the eggs continually, or else they will scramble!).
4. Toss the pasta in the sauté pan with an additional 1/2 cup of the starchy pasta water for 1 minute, until it is al dente; add in the eggs and guanciale and toss until combined.
5. Cooking Tip: Don’t scramble the eggs if you add them too rapidly.
6. Toss in the guanciale until it is evenly distributed.
7. Remove from the oven and immediately serve, sprinkled with an extra crack of black pepper (and additional grated cheese, if preferred).

• Pasta prepared from scratch
• Pasta Marinara
• Pasta Arrabbiata
• Pasta Aglio e Olio
• Cacio e Pepe
• The BEST Lasagna

• 1 pound (or 500 grams) thick spaghetti (or your chosen pasta form)
• 2 big eggs
• 4 large egg yolks
• 2 ounces (60 g) finely grated Pecorino Romano or Parmesan cheese
• Sea salt and freshly cracked black pepper
• 1 pound (or 500 grams) thick spaghetti (or your desired pasta shape)
• Diced guanciale (or pancetta or thick-cut bacon)
• 7 ounces (200 g) diced guanciale (or pancetta or thick-cut bacon)

1. Prepare the pasta water by boiling it. Heat a large stockpot of well salted water until it comes to a boil
2. Whisk together the egg mixture until well combined. In a measuring cup or medium mixing bowl, whisk together the eggs, egg yolks, shredded cheese, and a few twists of freshly cracked black pepper until everything is well-combined and smooth. Set the guanciale aside for later
3. Start cooking it. Preparation time: 7 minutes Cooking time: Cook the guanciale (or pancetta/bacon) in a large sauté pan over medium-high heat until browned and slightly crisp, about 7 minutes Remove the pan from the heat and, using a slotted spoon, transfer the guanciale to a clean plate (leaving the remaining grease in the pan) and put both away for later
4. Cook the pasta according to the package directions. Cook the pasta until it is just shy of al dente, about 1 minute after it has been added to the boiling water. In the middle of the cooking process, gently scoop out about 1 cup of the starchy pasta water with a measuring cup. With one hand aggressively beating the egg mixture, slowly trickle in the hot water with your other hand, whisking constantly, until the water is completely integrated. The spaghetti should be tossed with the eggs (be careful to continually whisk the eggs, or else they will scramble!). Use tongs or a spider spoon to transfer the pasta from the stockpot to the big sauté pan with the bacon oil as soon as it is nearly al dente and ready to be served (see note below). Placing the sauté pan over medium heat, adding an extra 1/2 cup of the starchy pasta water to the pasta, and tossing the pasta for 1 minute until it is al dente
5. Stirring in the eggs and guanciale until everything is well combined Then, while continuing to toss the pasta with one hand, slowly sprinkle the egg mixture into the pasta and toss until well incorporated with the other hand. It’s important not to add the eggs too fast, otherwise they’ll scramble! Stir until the eggs have formed a glossy sauce that coats all of the pasta, adding extra scoops of starchy pasta water as necessary to thin down the sauce as it thickens. Toss in the guanciale until everything is well-combined. Serve. Remove from the oven and immediately serve, sprinkled with an extra crack of black pepper (and additional grated cheese, if preferred)

Notes

Edits to the recipe: The recipe was last modified in July 2020. A post was made on July 20, 2020, by Ali.