Spaghetti Carbonara

We blog about this recipe here.

Spaghetti Carbonara

Combining the pasta and eggs to get the properly cooked – and silky – eggs can be a bit tricky.  I’ve given you two options here.  One from Marcella Hazan, which is simpler, and one from Serious Eats, which is more complex.  Plus, we’ve suggested an easy way to make it vegetarian. Recipe adapted from SeriousEats

•  Diamond kosher salt
•  12 oz dried spaghetti (using an entire 16 oz pkg is recommended by Serious Eats, but I like less)
•  1/2 – 3/4 c diced guanciale, pancetta, or bacon (about 3 -5 ounces) (or make it vegetarian by substituting about 1/2 c each of chopped mushrooms, carrots and peas.  And maybe add about 1/4 c of diced red pepper for nice color)
•  3 T olive oil, divided
•  2 whole eggs plus 6 yolks
•  1/4 c grated Pecorino Romano, plus more for serving
•  1/4 c grated Parmigiano-Reggiano, plus more for serving
•  1 tsp black pepper
•  2 T chopped parsley (optional)

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 T olive oil in a large skillet and cook, stirring frequently, over medium heat, until guanciale is crisp, about 7 minutes.

Technique from Marcella Hazan:

Break the eggs into the serving bowl in which you’ll be tossing the pasta. Beat them lightly with a fork, then add the Romano and Parmigiano-Reggiano, pepper, and the chopped parsley. Mix thoroughly. Add 1 T olive oil to the hot, cooked spaghetti, then add that to the bowl with the eggs and toss rapidly, coating the strands well. Stir 1/4 c white wine into the pancetta or bacon, reheat, then turn the pancetta/bacon mixture into the bowl of spaghetti and toss thoroughly again.

Technique from Serious Eats:

In a large bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 T olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 c pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese.

Recipe brought to you by and Andy and Ann.


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