Mushroom Free Quick Carbonara
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Learn more →Ingredients
4 servings
- 1 lb spaghetti or rigatoni
- 1 tbsp kosher salt
- 6 oz guanciale or pancetta, cut into ¼-inch cubes
- 4 large pasteurized egg yolks
- 1 large pasteurized whole egg
- 2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
- 1 oz parmesan, finely grated (about ½ cup)
- 1 tsp coarsely ground black pepper, plus more to taste
For serving
- extra pecorino romano, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then the pasta, and cook until al dente — tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, scoop out at least 1 1/2 cups of pasta cooking water and set it aside.
- 2
While the pasta cooks, place the guanciale in a large skillet over medium heat. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and lightly crisp at the edges, about 6–8 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the pan should be warm but no longer sizzling.
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