Emulsifier Free Spaghetti alla Carbonara
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
- 6 oz guanciale, cut into ¼-inch lardons
- 4 large egg yolks
- 1 large whole egg
- 2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
- 1 oz parmigiano-reggiano, finely grated (about ½ cup)
- 1 ½ tsp coarsely ground black pepper, plus more for serving
- kosher salt, to taste
Instructions
- 1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the spaghetti and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, ladle out at least 1 1/2 cups of pasta cooking water and set aside.
- 2
While the pasta cooks, place the guanciale in a large cold skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the lardons are golden and crisp at the edges but still slightly chewy at the center, 8–10 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the fat in the pan should no longer be actively sizzling.
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