If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is no-frills, classic carbonara. It's also great made with rigatoni. Serving suggestions: straight outta the serving bowl. Adapted from Bon Appetit's April 2012 issue. —Brette Warshaw
- 1/4 pound guanciale or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- 1 pound spaghetti
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly-grated Pecorino, plus more for garnish
- Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
- Add egg yolks and egg to your serving bowl; whisk to blend.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
- To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
- Divide among bowls (or don't). Garnish with Pecorino.
- This recipe is a Community Pick!
Get Baking This Labor Day
These recipes are worth a little kitchen labor
Get baking this Labor Day.
Make these recipes before it's too late.
Meet 2015's best sellers.
Our staff's best storage tips.
Storage made crystal clear.