Spaghetti Carbonara

Ingredients

Instructions

0 of 7 steps complete

1. 1Bring a large pot of lightly salted water to a boil. Use pasteurized eggs and yolks because the sauce is gently warmed rather than fully cooked.
2. 2Cook guanciale in a wide skillet over medium-low heat for 7–10 minutes until crisp and its fat has rendered. If using pancetta, cook thoroughly according to its package. Remove the skillet from the heat.
3. 3Whisk the pasteurized eggs, yolks, Pecorino and black pepper in a heatproof bowl. Reserve a little cheese for serving if desired.
4. 4Cook spaghetti until al dente. Reserve 1 cup of the hot pasta water, then transfer the drained spaghetti to the guanciale skillet and toss to coat in the rendered fat.
5. 5Wait about 30 seconds so the skillet is no longer sizzling. Whisk 2 tablespoons pasta water into the egg mixture, then add the mixture to the pasta off the heat while tossing continuously.
6. 6Add more warm pasta water a tablespoon at a time until the sauce is glossy and coats every strand. Avoid direct high heat, which scrambles the eggs. Taste before adding any extra salt; the meat and cheese are already salty.
7. 7Serve immediately. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C); reheating will make the egg sauce firmer.