Spaghetti alla Carbonara
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in Eternal Pleasures, author Anya von Bremzen’s tribute to classic Roman dishes (April 2010).
- 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
- 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.