Carbonara

Ingrediens

4 servings

3

Tbsp. kosher salt, plus more

4

oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon

2

oz. Parmesan or Pecorino Romano

4

large egg yolks

2

large eggs

Freshly ground black pepper

2

Tbsp. extra-virgin olive oil

1

lb. spaghetti, bucatini, or rigatoni

Preparation

1. Step 1

   Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

   Step 2

   While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

   Step 3

   Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

   Step 4

   Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

   Step 5

   Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.

   Step 6

   Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

   Step 7

   Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.