chef john's spaghetti alla carbonara

Ingredients

• Servings: 2
• 4 ounces guanciale, cut into 1/4-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper, or to taste
• 2 eggs
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese
• 1 teaspoon ground black pepper, or to taste
• 6 ounces spaghetti
• 1 cup reserved pasta water
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook guanciale with olive oil and 1 teaspoon ground black pepper in a dutch oven over medium-low heat until almost crisp, about 5 minutes. reduce heat to low.
• whisk eggs, 3 tablespoons parmigiano-reggiano cheese, 3 tablespoons pecorino romano cheese, and 1 teaspoon ground black pepper in a bowl. set aside.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain, reserving 1 cup of the pasta water.
• pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. remove from heat.
• stir remaining 3 tablespoons parmigiano-reggiano cheese and 3 tablespoons pecorino romano cheese into the pasta mixture and serve.