Spaghetti Carbonara

Ingredients

• 4 oz guanciale (or bacon), diced
• 8 oz spaghetti
• 2 whole eggs
• 2 oz Pecorino Romano cheese, finely grated
• ½ tsp black pepper
• 1 tsp salt

Instructions

1. 1

   Crack both eggs into a small bowl and whisk them together with a fork until the yolks and whites are completely mixed and the mixture looks uniform and pale yellow, about 30 seconds.

2. 2

   Stir the grated Pecorino Romano and 0.5 teaspoon of black pepper into the egg mixture until combined, then set the bowl to the side of your stove—do not heat it yet.

3. 3

   Fill a large pot three-quarters full with cold water, add 1 teaspoon of salt, and bring to a rolling boil over high heat—you should see large, vigorous bubbles covering the surface, about 8–10 minutes.

4. 4

   Once the water boils, add the spaghetti and stir it with a wooden spoon to separate the strands, then cook for the time listed on the package (usually 9–12 minutes) until the pasta is just tender when you bite it.

5. 5

   While the pasta cooks, place a 10-inch skillet over medium-high heat and add the diced guanciale, stirring once every 15 seconds until the edges turn golden-brown and crispy and the fat renders into the pan, about 5 minutes.

6. 6

   When the pasta is tender, reserve 1 cup of the starchy cooking water in a liquid measuring cup, then carefully pour the remaining water and pasta into a colander to drain.

7. 7

   Remove the skillet from the heat—this is critical so the eggs don't scramble—and immediately add the drained pasta to the guanciale and its rendered fat, tossing with tongs for 10 seconds to coat.

8. 8

   Pour the egg and cheese mixture over the pasta and toss constantly with tongs for 1 minute, tilting the skillet to coat every strand, until the sauce turns creamy and pale yellow and clings to the pasta.

9. 9

   If the sauce looks too thick or dry, add 2 tablespoons of the reserved pasta water and toss again until the sauce is glossy and flows like thin cream—you may not need all the water.

10. 10

    Divide the carbonara between two bowls and serve immediately while the pasta is still hot and the sauce is creamy.

Tools you’ll need

• large pot
• wooden spoon
• liquid measuring cup
• colander
• 10-inch skillet
• small bowl
• fork
• tongs

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