Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Classic Spaghetti Alla Carbonara 
serves 4

What you need:
8 ounces guanciale, thinly sliced (can substitute pancetta or slab bacon cut into small pieces)
3 tablespoons olive oil
2 teaspoons freshly ground black pepper
1 1/2 cups finely grated Parmesan cheese, more for garnish
4 eggs, room temperature
1 pound spaghetti
salt to taste

What to do:
1. Start Pasta:
In a large pot, bring 6 quarts of salted water to a rolling boil.


2. Cook Guanciale: In a large skillet, heat oil. Stir in guanciale and cook (stirring occasionally, until lightly browned (approximately 6 minutes). Stir in pepper and cook an additional 2 minutes. Remove from heat and transfer contents of skillet to a large mixing bowl. Allow to cool slightly.

3. Finish Pasta: Add spaghetti to the boiling water and cook until al dente (approximately 8-10 minutes). Drain pasta and reserve 1 cup pasta water.

4. Finish Dish: Add the grated cheese and eggs to the slightly cooled guanciale. Using a wooden spoon, vigorously stir the mixture together until it become thick  sauce (mayonnaise consistency). Transfer the cooked pasta (still hot) to the bowl and toss it with the sauce. Add a little pasta water at a time until the sauce coats the noodles and is creamy (you probably won’t need all of the water). Salt and pepper to taste.

To Serve: Serve immediately and garnish with more Parmesan.

Note: Guanciale is made by rubbing in spice and drying the meat from a hog’s jowls. From start to finish, guanciale takes a minimum of four weeks, but the wait is worth it. 

Recipe by Libbie Summers from her book, The Whole Hog Cookbook (Rizzoli)
Food Photography by Chia Chong


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