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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
pound guanciale or pancetta, cut into 1/3-inch cubes
large egg yolks
Freshly ground black pepper
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!