Chef John's Spaghetti alla Carbonara

Chef John's Spaghetti alla Carbonara
  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 2 eggs
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper, or to taste
  • 6 ounces spaghetti
  • 1 cup reserved pasta water
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese


  1. Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
  2. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
  4. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  5. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
  6. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

03/11/2017
Chef John's Spaghetti alla Carbonara, recipe PT15M PT1H 5 455 calories

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