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author:
source: https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara?smtyp=cur&unlocked_article_code=1.200.1Ohn.XPrrLq-Gh2KK
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hero: https://bsteph.imgix.net/carbonara.jpg
tags: [entree, italian, pasta]
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# Carbonara

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 (2 large)[eggs] and (2 large)[egg yolks] (room temperature), (30 g)[grated pecorino Romano], and (30 g)[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.