pasta carbonara
Ingredients
- 1 lb guanciale, cut into 1/4-inch lardons
- 1 lb spaghetti or tonnarelli pasta
- 6 large egg yolks, room temperature
- 2 oz Pecorino Romano cheese, finely grated
- 1 oz Parmigiano-Reggiano cheese, finely grated
- 2 tbsp reserved pasta water
- 1 tsp freshly cracked black pepper, plus more for finishing
- 1/2 tsp kosher salt for pasta water
- 2 quarts water for pasta
Instructions
- Bring 2 quarts of water to a rolling boil in a large pot. Add 1/2 tsp kosher salt and stir. Add spaghetti and cook to 1 minute under al dente (approximately 8-9 minutes total), stirring occasionally to prevent sticking.
- While pasta cooks, render guanciale lardons in a large skillet over medium heat for 5-7 minutes, stirring occasionally, until fat is released and edges are crispy but interior remains slightly chewy. Remove from heat.
- Whisk together room-temperature egg yolks, Pecorino Romano, Parmigiano-Reggiano, 1 tsp cracked black pepper, and 2 tbsp reserved pasta water in a medium bowl until completely smooth and emulsified, approximately 2 minutes.
- Reserve 2 cups pasta water before draining. Return guanciale and rendered fat to medium heat and warm for 30 seconds. Add hot drained pasta directly to the skillet and toss continuously for 15 seconds.
- Remove skillet from heat. Pour egg mixture over pasta and toss vigorously and continuously for 45-60 seconds, lifting and turning pasta with tongs to coat evenly. The residual heat will cook the eggs into a creamy sauce without scrambling.
- Add 3-4 tbsp reserved pasta water while tossing if sauce appears too thick or dry. The consistency should flow freely but coat each strand. Serve immediately in warmed bowls with additional cracked black pepper and Pecorino Romano on the side.
Inspired by Bruce Kalman’s winning pasta carbonara. This is a plausible recreation, not the chef’s original recipe.