Revision review

Title diff

• Spaghetti Carbonara

Intro diff

• A classic carbonara with eggs, pecorino, guanciale, and black pepper.

Description diff

• Carbonara is an emulsion-driven pasta dish where rendered pork fat, starchy water, and egg proteins combine into a glossy sauce.

Recipe facts diff

• Cuisine: Italian
• Course: Dinner
• Difficulty: Medium
• Total time: 30 min
• Servings: 4 servings
• Tool: Chef's knife
• Tool: Cutting board
• Tool: Measuring cups and spoons
• Tag: Pasta
• Tag: Classic
• Tag: Quick

Related links diff

• -focaccia
• -tiramisu
• -shrimp-scampi
• -baked-ziti
• -lasagna
• -margherita-pizza
• -mushroom-risotto

Ingredients diff

• 12 oz (340g) dried spaghetti
• 6 oz (170g) guanciale, diced
• 2 large eggs plus 2 large yolks
• 1 1/2 cups (140g) finely grated Pecorino Romano
• 1 tsp freshly ground black pepper, plus more to finish

Steps diff

• Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente.
• Start the guanciale in a cold skillet, then cook over medium heat until the fat renders and the meat is deeply crisp, 6 to 8 minutes.
• Whisk eggs, yolks, pecorino, and black pepper in a warm bowl until thick and smooth; loosen with a spoonful of pasta water.
• Transfer hot pasta to the guanciale pan off heat and toss well so every strand is coated in rendered fat.
• Add the egg mixture and stir constantly, adding splashes of pasta water until the sauce is glossy and fluid; serve right away.