Spaghetti Alla Carbonara
Prep Time:
Cook Time:
Servings:
Ingredients
  • coarse salt and freshly ground black pepper, to taste
  • 3 1/2 ounce pancetta, guanciale, or bacon, cut into 3/16-inch dice (1/2 cup)
  • 4 cloves garlic, peeled and crushed with the palm of the hand
  • 3 tablespoon olive oil
  • pinch of red chile pepper flakes
  • 5 ounce spaghetti
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoon heavy cream (optional)
  • 1/4 cup grated parmigiano-reggiano or grana padano
  • 1/4 cup grated pecorino romano
Directions
  1. Bring a large pot of salted water to a boil over high heat.
  2. Combine the diced meat, garlic, and oil in a skillet and cook over medium heat. After 1 minute, add the red chile pepper flakes. Continue cooking until some of the fat is rendered but before the meat crisps, 3-5 minutes.
  3. Cook the spaghetti in the boiling water until slightly undercooked, about 5 minutes.
  4. Meanwhile, in a large bowl, whisk together the eggs, egg yolks, cream, if using, and black pepper, to taste.
  5. Drain the spaghetti, reserving about 2 cups of the pasta water, and add the spaghetti to the skillet. Add enough pasta water to the pan to bathe the spaghetti, and simmer until pasta is al dente and the water is reduced. Discard the garlic.
  6. Transfer the spaghetti-bacon mixture to the bowl with the egg mixture. Add the cheeses and toss well to combine. Return the mixture to the skillet and toss over medium-low heat for 30-60 seconds to warm and slightly thicken the sauce; do not overcook or the egg will scramble. Taste and adjust the seasonings. Serve hot.