Chef John's Spaghetti Alla Carbonara
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Recipe Summary Chef John's Spaghetti Alla Carbonara
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!Ingredients | Spaghetti Carbonara Chicken Chop4 ounces guanciale, cut into 1/4-inch cubes1 tablespoon olive oil1 teaspoon ground black pepper, or to taste2 eggs3 tablespoons grated Parmigiano-Reggiano cheese3 tablespoons grated Pecorino Romano cheese1 teaspoon ground black pepper, or to taste6 ounces spaghetti1 cup reserved pasta water3 tablespoons grated Parmigiano-Reggiano cheese3 tablespoons grated Pecorino Romano cheeseDirectionsCook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.You can substitute pancetta for the guanciale. Or in a pinch, use bacon.Info | Spaghetti Carbonara Chicken Chopprep: 5 mins cook: 20 mins total: 25 mins Servings: 2 Yield: 2 servings
TAG : Chef John's Spaghetti Alla CarbonaraWorld Cuisine Recipes, European, Italian,
