Spaghetti Alla Carbonara
A Creamy-Bacony Pasta in about 30 Minutes? Yes, Please! Need an easy, but delicious, dinner meal. Look no further than the Spaghetti Carbonara.
Ingredients
- 8 Egg Yolks
- 1/2 -1 Cup Grated Pecorino Romano Save a little more on the side to top the pasta off at the end
- Black Pepper (to your liking)
- 8 oz Guanciale (I didn't measure but each packet was about 4oz and I used 2)
- 1/2 lb Spaghetti
- 1 cup Reserved Pasta Water More is better than less here so reserve what you can
Instructions
- In a bowl, start separating the 8 eggs from the yolks - this took me a while
- In a large pot, add water and put to start heating up till a rolling boil
- To the eggs, add the 1/2-1 cup of pecorino romano cheese.
- Add pepper and whisk well.
- Get your Guanciale - start slicing, you can do chunks or thin strips, dealers choice!
- By now, your water should be semi boiling, you want it to be a rolling boil. In the meantime, get a pan large enough for all of your ingredients to be combines.
- Add guanciale and fry up till crispy. Your pasta water should be ready now, add that spaghetti.
- Once the pasta is about halfway cooked (typically about 4-5 minutes, reserve some of that starchy pasta liquid. Let it cool for a few minutes while you keep frying the guanciale.
- Now that your pasta water is a bit cooler, gradually BUT slowly whisk it into the egg mixture until creamy. Add more pasta water as needed.
- Turn off the guanciale (do not burn it) and take a few pieces out to save for topping. Your pasta should be almost done - don't forget to stir that spaghetti!
- With tongs, grab your spaghetti and toss it directly into the guanciale pan. Toss and mix till the oils and meat has coated the spaghetti.
- Pour in the egg mixture and QUICKLY start stirring (or tossing if you have that skill, which I do NOT). If it isn't creamy enough add more pasta water.
- Plate your spaghetti using tongs, give it a little twirl for a fancy look. Top with the crispy guanciale you saved and a little sprinkle of the cheese. ENJOY!
Video
Notes
- So, the cheese and the guanciale are VERY salty. I added salt to my pasta water because, us Italians are taught that the pasta water should taste like the sea. In this case, I would say, maybe not. Skip the salt in the pasta water and spare your cholesterol.
- EAT IMMEDIATELY. This creaminess can turn to thick and lumpy in 0.5 seconds.
- You can substitute guanciale for pancetta or bacon.