14 February, 2015

Spaghetti Carbonara

Posted in : Dinner, Pasta, Pork on February 14, 2015 by : wendland99

Author Notes: This is no-frills, classic carbonara. It’s also great made with rigatoni. Serving suggestions: straight outta the serving bowl. Adapted from Bon Appetit’s April 2012 issue.– Brette Warshaw

Serves 4-6

• 1/4pound guanciale or pancetta, cut into 1/3-inch cubes
• 7large egg yolks
• 1large egg
• 1pound spaghetti
• Kosher salt
• Freshly ground black pepper
• 1/2cup freshly-grated Pecorino, plus more for garnish

1. Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
2. Add egg yolks and egg to your serving bowl; whisk to blend.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
4. To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
5. Divide among bowls (or don’t). Garnish with Pecorino

 

Ref: Spaghetti Carbonara recipe on Food52.com.