Spaghetti alla Carbonara

A true Carbonara does not include cream but rather the creamy texture is achieved through the use of eggs and cheese.

Ingredients:

400g (14 oz) of spaghetti or fettuccine

250g (8.8 oz) of guanciale (cured pork cheek, alternatively use pancetta)

4 egg yolks

90g (3.2 oz) of Grana Padano cheese

60g (2.1 oz) of Pecorino Romano cheese, freshly grated, plus extra for serving

Freshly cracked black pepper

- Salt (for the pasta water)

Instructions:

Cut the guanciale into small chunks. Fry on medium low heat, until golden and crispy on the outside and soft on the inside. Drain the fat into a heatproof bowl and let cool.

Crack the eggs separating the yolks into a mixing bowl, add the grated Pecorino Romano cheese to the yolks, and a good amount of black pepper.

Whisk in half of the fat from the guanciale and set the rest aside. Mix until everything is thoroughly combined and set aside at room temperature.

Pasta:

Bring a large pot of salted water to a boil.

Add the spaghetti and cook until al dente (usually about 1 minute less than the package suggests or no more than ).

Reserve about a cup of the pasta cooking water and then drain the pasta.

Combine the Pasta and Guanciale:

Add the drained spaghetti to the skillet with the guanciale over low heat (you may remove it from the heat if the skillet retains heat well to avoid scrambling the eggs).

Toss the pasta quickly to coat it in the rendered fat.

Create the Carbonara Sauce:

Remove the skillet from the heat (this is crucial to avoid cooking the eggs directly).

Add the egg and cheese mixture to the pasta, stirring and tossing quickly to combine. The residual heat will cook the eggs gently, creating a creamy sauce.

If the sauce is too thick, add a bit of the reserved pasta water to adjust the consistency.

Serve:

Continue to toss the pasta until you have a silky and creamy sauce that coats the spaghetti.

Adjust the seasoning, adding more cheese or pepper to taste.

Plate the spaghetti Carbonara and garnish with additional Pecorino Romano cheese and black pepper. Serve immediately, as the dish is best when enjoyed hot.

This simple yet sophisticated recipe captures the essence of traditional Italian cooking, emphasizing high-quality ingredients and straightforward techniques to achieve a dish with a rich depth of flavor.