Spaghetti Carbonara

Here is a video for an alternate version:

Slight modification of a NY Times recipe by Ian Fisher who states, “This dish is a deli egg-bacon-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.”

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Spaghetti Carbonara

  • Total time: 30 Minutes
  • Servings: 6 Servings

Ingredients

  • Salt
  • 4 Large Eggs and 2 Large Yolks, room temperature
  • 1 oz (about 1/3 packed cup) Grated Pecorino Romano, plus additional for serving
  • 1 oz (about 1/3 packed cup) Grated Parmesan
  • Coarsely Ground Black Pepper
  • 1 Tbsp Olive Oil
  • 1 Pkg Bacon (12 oz, 15 slices) or 6 oz of Slab Guanciale or Pancetta, chopped into 1/4 inch pieces
  • 16 oz (1 box) Spaghetti

Directions

  • 1)

    Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water, and set aside.

  • 2)

    In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

  • 3)

    Set the water to boil. Meanwhile, cook the bacon in the oven or stovetop. Drain the fat and chop it into 1/4 inch pieces. If using guanciale or panchetta, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

  • 4)

    Add pasta to the water and boil until al dente. Reserve 1-2 cups of pasta water, then drain pasta.

  • 5)

    Empty serving bowl of hot water. Dry it and add hot pasta. Stir in egg and cheese mixture, adding some reserved pasta water if needed for creaminess. Mix in bacon. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Notes

From the website:

“Never combine the ingredients in the pan you have had on the burner. The eggs will cook and harden. Place a stainless steel mixing bowl under your colander and let the pasta water heat the bowl. Discard the water and use the heated bowl to combine all ingredients. Toss for at least two minutes.”

“Don’t be afraid to add the starchy water at the end. Doing so makes it more smooth and creamy. It might seem a little too wet at first but it will cool down and be just right. The first 2 times I made this dish I only added a 1/4 cup of water because it looked wet enough. However once the dish cooled it got a bit sticky and dry. I regretted not adding more water and learned my lesson.”

Source: https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara