Spaghetti Carbonara

Ingredients

• 4 oz Guanciale (cured pork jowl), skin removed
• 8 oz Spaghetti
• 2 whole Large egg yolks
• 2 oz Pecorino Romano cheese, finely grated
• ½ teaspoon Whole black peppercorns

Instructions

1. 1

   Cut the guanciale lengthwise into thin slices about 1/8-inch thick, like slicing bacon, then stack the slices and cut crosswise into 1/4-inch-wide pieces.

2. 2

   Crack both eggs into a small bowl and whisk vigorously with a fork until the yolks and whites are completely combined and uniform in color, about 20 seconds.

3. 3

   Stir the grated pecorino into the egg mixture using a small spoon until no dry cheese specks remain visible.

4. 4

   Crack the peppercorns coarsely using the flat side of a large knife: place the blade flat over a peppercorn on the cutting board and press down hard with the heel of your hand.

5. 5

   Fill a large pot three-quarters full with water, set it over high heat, and bring to a rolling boil—you'll see large bubbles breaking the surface continuously.

6. 6

   Add a large pinch of salt (about 1 tablespoon) to the boiling water, then add all the spaghetti and stir with a wooden spoon to separate the strands.

7. 7

   Cook the spaghetti, stirring once every 2 minutes, until the pasta is just tender when you bite it—usually 1 to 2 minutes less than the box says.

8. 8

   While the pasta cooks, place a large skillet over medium heat and add the guanciale pieces, stirring once every 30 seconds until the edges turn golden and the fat renders out, about 4 to 5 minutes.

9. 9

   Turn the heat under the skillet to low—the oil should be barely warm, not sizzling—because you will add cold eggs to it next.

10. 10

    Reserve 1 cup of pasta cooking water in a measuring cup by pouring it straight from the pot—use a long-handled spoon or ladle to catch it safely.

11. 11

    Drain the spaghetti in a colander placed in the sink, but do not rinse it—the starch on the pasta helps the sauce stick.

12. 12

    Add the hot drained spaghetti to the skillet with the guanciale and toss with two wooden spoons for 30 seconds to coat the strands with the fat.

13. 13

    Remove the skillet from heat completely, then immediately pour the egg-cheese mixture into the pasta and toss vigorously for 1 minute, lifting and turning the strands with two forks until they look creamy.

14. 14

    If the pasta looks too thick or stiff, add 2 tablespoons of reserved pasta water at a time while tossing, until it flows like wet sand but still coats the strands.

15. 15

    Divide the carbonara evenly between two large bowls, then sprinkle the cracked black pepper over the top of each serving in an even layer.

Tools you’ll need

• Large pot (5-quart minimum)
• Large stainless steel or non-stick skillet (12-inch)
• Wooden spoon
• Colander
• Small bowl
• Fork
• Measuring cup
• Cutting board
• Chef's knife
• Box grater or microplane
• Two wooden forks or tongs

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