Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

Spaghetti With Carbonara Sauce Recipe

Kosher salt

(450 grams) dried spaghetti (see note)

(45 milliliters) extra-virgin olive oil, divided

eggs

Parmigiano-Reggiano

black pepper (ground medium-coarse),

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

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milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

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feta

lemon juice

olive oil

Kosher salt, freshly ground pepper

Palmful of chopped tender herbs (such as tarragon and/or chives)

flatbreads

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(85 g) fresh mozzarella, pinched into small chunks

(220 g) shredded low-moisture mozzarella

baby spinach

garlic, chopped or very thinly sliced

(70 g) fresh sausage

(120 ml) heavy cream

salt

black pepper

chives

red pepper flakes

hard cheese

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unsalted butter

red pepper flakes (optional)

muffins,

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

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Tbsp. (100 g) sourdough starter

(250 g) all-purpose flour, divided

sugar

baking soda

Tbsp. unsalted butter, melted,

Grapeseed or vegetable oil (for pan)

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shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

half-and-half

tsp. black pepper

crème fraîche,

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all-purpose flour

Tbsp. sugar

thyme leaves

Parmesan,

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

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cumin seeds

Tbsp. flaky sea salt

Aleppo-style pepper

plain whole-milk yogurt

½ cup finely chopped English hothouse cucumber

garlic clove, finely grated

Tbsp. finely chopped mint, plus leaves

1¾ tsp. kosher salt, divided

heavy cream

curry powder

Parsley leaves with tender stems and dill sprigs (for serving)

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plantains,

½ red onion, thinly sliced

(60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil

¼ teaspoon (1 mL) sea salt

(1 mL) freshly cracked pepper

(30 mL) vegetable oil

avocado, pitted, peeled, and sliced

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(2 1/2 sticks) unsalted butter, cut into large pieces

(or more) fresh lemon juice

(or more) kosher salt

unsalted butter, softened

Canadian bacon ham

Olive oil (for greasing; optional)

Paprika (for serving; optional)

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sourdough

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

Dijon mustard

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coriander seeds

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

curly kale, stems removed, torn into small pieces

Flaky sea salt, chopped parsley

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bacon, chopped

butter

panko

cayenne

Salt and black pepper

Tbsp. salt

Wondra flour, or all-purpose flour

eggs, eggs

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lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

Hot sauce and lime wedges (for serving)

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garlic, minced

cherry tomatoes (any variety will work)

dry white wine

basil

fine sea salt

cooking fat

scallions,

potato,

corn kernels

feta cheese, crumbled

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pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

(28 g) powdered sugar

orange juice

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(1"-thick) slices sourdough or bread

Tbsp. crème fraîche

trout

lemon, halved

scallions, thinly sliced on a diagonal

Tbsp. dill

mature arugula, tough stems trimmed (about 4 cups)

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all-purpose flour,

whole-milk Greek yogurt

Tbsp. unsalted butter, melted, slightly cooled

Vegetable oil (for frying; 6–8 cups)

¼ lemon

Special Equipment: A deep-fry thermometer

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plain whole-milk Greek yogurt

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

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bacon

curly kale, ribs

olive oil, divided

plain Greek yogurt

turmeric

Urfa pepper

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russet potatoes (about 4), scrubbed, very thinly sliced

extra-virgin olive oil

hot-smoked fish (such as salmon, whitefish, or trout)

crème fraîche

Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

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