Spaghetti alla Carbonara
Spaghetti alla Carbonara — a pasta recipe, 8 ingredients, about 60 min.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 450 g (1 pound) spaghetti
- 225–500 g (½–1 pound) guanciale or pancetta
- 5 egg yolks
- 178 ml (¾ cup) grated Pecorino Romano cheese
- 178 ml (¾ cup) grated Parmigiano-Reggiano cheese
- 3–4 tablespoons extra-virgin olive oil
- ½ tablespoon freshly-ground pepper
- Salt
Make it lactose-friendly
- 178 ml (¾ cup) grated Pecorino Romano cheese → lactose-free or aged hard cheese (naturally lower lactose)
- 178 ml (¾ cup) grated Parmigiano-Reggiano cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces.
- Bring a big pot of water to a boil and add salt to taste when it begins to simmer.
- Cook the spaghetti until it is al dente and drain it, reserving 240 ml of water.
- While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
- In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork.
- Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat.
- Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion.
- Add the pepper and toss all the ingredients to coat the pasta.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0