Ingredients and method below are from the Bon Appétit recipe.
Source: Simple Carbonara (Bon Appétit)
Ingredients
- 3 Tbsp Diamond Crystal or 1 Tbsp plus 2 1/4 tsp Morton kosher salt, plus more
- 4 oz guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- 2 oz Parmesan or Pecorino Romano
- 2 large eggs plus 3 large egg yolks
- Freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 12 oz spaghetti
Steps
- Bring 6 qt water to a boil in a large pot with the salt.
- Meanwhile, slice the guanciale into about 1x1/4-inch strips. Finely grate the cheese and set aside a quarter of it for serving.
- Whisk the eggs and yolks until no streaks remain, then stir in the bulk of the grated cheese and several cranks of black pepper.
- Heat the olive oil in a large Dutch oven or other heavy pot over medium. Cook the guanciale, stirring occasionally, until crisp around the edges, 7-10 minutes.
- Remove the pot from heat. Scoop out the pork, pour off the fat, and return 3 Tbsp of the rendered fat to the pot.
- Cook the spaghetti in the boiling water 2 minutes shy of package instructions. Just before it is done, scoop out 1 3/4 cups pasta water.
- Add 1 cup of the pasta water to the pot and bring to a boil over medium-high. Drain the spaghetti and add it to the pot.
- Cook, stirring constantly and vigorously, until al dente and the water is reduced by about half, about 2 minutes. Remove from heat.
- Whisk 1/4 cup pasta water into the egg mixture, then very slowly stream it into the pot, stirring constantly, until the cheese is melted and the egg thickens into a glossy sauce. Thin with the remaining pasta water a tablespoon at a time until it is the consistency of heavy cream.
- Mix in the pork and divide among bowls. Top with pepper and the reserved cheese.