Carbonara

Ingredients


2 large	eggs
2 large	egg yolks
30 g	grated pecorino Romano
30 g	grated Parmesan
	coarsely ground black pepper
13.5 g	olive oil
100 g	slab guanciale
340 g	spaghetti

Directions

1. Place a large pot of lightly salted water (no more than 1 tablespoon [salt]) over high heat.
2. Bring to a boil.
3. Fill a large bowl with hot water for serving, and set aside.
4. In a mixing bowl, whisk together 2large eggs and 2large egg yolks (room temperature), 30g grated pecorino Romano, and 30g grated Parmesan.
5. Season with a pinch of salt and generous coarsely ground black pepper.
6. Set the water to boil.
7. Meanwhile, heat 13.5g olive oil in a large skillet over medium heat.
8. Add 100g slab guanciale (or pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square) and sauté until the fat just renders, on the edge of crispness but not hard.
9. Remove from heat and set aside.
10. Add 340g spaghetti to the water and boil until a bit firmer than al dente.
11. Just before pasta is ready, reheat guanciale in skillet, if needed.
12. Reserve 1 cup of pasta water.
13. Drain pasta and add to the skillet over low heat.
14. Stir for a minute or so.
15. Empty serving bowl of hot water.
16. Dry it.
17. Add hot pasta mixture.
18. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess.
19. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Carbonara

source^[2]

Ingredients

	2 large	eggs
	2 large	egg yolks
	30 g	grated pecorino Romano
	30 g	grated Parmesan
		coarsely ground black pepper
	13.5 g	olive oil
	100 g	slab guanciale
	340 g	spaghetti

Directions

1. Place a large pot of lightly salted water (no more than 1 tablespoon [salt]) over high heat.
2. Bring to a boil.
3. Fill a large bowl with hot water for serving, and set aside.
4. In a mixing bowl, whisk together 2large eggs and 2large egg yolks (room temperature), 30g grated pecorino Romano, and 30g grated Parmesan.
5. Season with a pinch of salt and generous coarsely ground black pepper.
6. Set the water to boil.
7. Meanwhile, heat 13.5g olive oil in a large skillet over medium heat.
8. Add 100g slab guanciale (or pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square) and sauté until the fat just renders, on the edge of crispness but not hard.
9. Remove from heat and set aside.
10. Add 340g spaghetti to the water and boil until a bit firmer than al dente.
11. Just before pasta is ready, reheat guanciale in skillet, if needed.
12. Reserve 1 cup of pasta water.
13. Drain pasta and add to the skillet over low heat.
14. Stir for a minute or so.
15. Empty serving bowl of hot water.
16. Dry it.
17. Add hot pasta mixture.
18. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess.
19. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.