Spaghetti alla Carbonara | Saveur

Name: Spaghetti alla Carbonara | Saveur
Ingredients: Ingredients; 4 tbsp. extra-virgin olive oil; 4 oz. thinly sliced guanciale or pancetta cut into 1⁄2″ pieces; 2 tsp. freshly cracked black pepper, plus more to taste; 1 3⁄4 cups finely grated Parmesan; 1 egg plus 3 yolks; Kosher salt, to taste; 1 lb. spaghetti

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Servings: 4

Cost: $9.85 /serving

Ingredients

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Ingredients4 tbsp. extra-virgin olive oil4 oz. thinly sliced guanciale or pancetta cut into 1⁄2″ pieces2 tsp. freshly cracked black pepper, plus more to taste1 3⁄4 cups finely grated Parmesan1 egg plus 3 yolksKosher salt, to taste1 lb. spaghetti

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Instructions

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Step 1

Instructions

Step 2

Heat oil in a 10″ skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.

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