Ingredients (~6 servings)
- 12 oz spaghetti
- 6 oz parmigiano reggiano, finely grated (NOT pre-grated)
- 8 oz thick cut bacon (or guanciale if you can find it)
- 3 whole eggs
- 3 egg yolks
- 3/4 tsp black pepper
- 3/4 cup reserved pasta water
- 1 1/2 Tbsp reserved bacon fat
- 4 quarts water (16 cups)
- 1 tbsp salt
Grating the Cheese and Preparing the Bacon
Be sure to use the finest side of your grater on the Parmigiano; the pre-grated stuff in the container won’t melt into the sauce correctly.
Cut the bacon into ½ inch pieces; as they are cooked, they will shrink.
Making the Egg/Cheese Mixture
Whisk together 3 whole eggs and 3 egg yolks in a large bowl.
Add the grated cheese and black pepper and mix until your mixture forms a thick paste (this paste will be your sauce).
To ensure a uniform mixture, be sure to mix thoroughly.
Cooking the Bacon
Put the bacon into a large pan over medium-high heat.
Cook for about five minutes until the edges start to become crisp while the centre remains soft and chewy.
The fat should be well rendered, but the bacon should not be completely crisp.
Transfer to a paper towel-lined plate to allow time for cooling.
Reserve approximately one and a half tablespoons of the bacon fat in a bowl and allow time for cooling slightly.
Combining Bacon and Bacon Fat to Egg Mixture
After the bacon and bacon fat cool slightly (a few minutes), stir both into the egg/cheese mixture in the bowl.
When combining the two ingredients, be sure to use a lower temperature, or the bacon fat could potentially cause the eggs to cook prematurely.
Cooking the Pasta
Bring four quarts of water to a boil with 1 tbsp of salt added to the water.
Cook the spaghetti according to the spaghetti package until it is fully cooked al dente.
Before draining the pasta, reserve ¾ cup of the pasta’s starchy cooking liquid — this is essential to making the sauce.
Combining All Ingredients Quickly
Once the pasta has been drained, immediately add to the mixing bowl with the egg mixture.
Using a pair of tongs quickly stir the pasta and egg mixture for about 30 seconds to 1 minute until you see a creamy sauce develop and coat the noodles.
As the sauce is heated gently by the residual heat from the pasta, it will cook the eggs without scrambling them.
If the sauce appears too thick, slowly add one tablespoon of reserved pasta water at a time until you achieve a silky sauce that coats the noodles.
Serve immediately in warm bowls with additional cheese if desired.
Pasta Carbonara
Ingredients
~6 servings
- 12 oz spaghetti
- 6 oz parmigiano reggiano NOT pre-grated, finely grated
- 8 oz thick cut bacon or guanciale if you can find it
- 3 whole eggs
- 3 egg yolks
- 3/4 tsp black pepper
- 3/4 cup reserved pasta water
- 1 1/2 Tbsp reserved bacon fat
- 4 quarts water
- 1 tbsp salt
Instructions
- Grate parmigiano reggiano finely using the smallest grater side.
- Cut bacon into 1/2 inch pieces.
- Whisk 3 whole eggs and 3 egg yolks in a large bowl.
- Add grated cheese and black pepper; mix into a thick paste.
- Cook bacon in pan over medium-high heat for 5 minutes until edges are crispy.
- Reserve 1 1/2 Tbsp bacon fat and let cool slightly.
- Stir bacon and fat into egg mixture.
- Boil 4 quarts water with 1 tbsp salt.
- Cook spaghetti until al dente, about 10-11 minutes.
- Reserve 3/4 cup pasta water before draining.
- Transfer pasta to egg mixture immediately.
- Stir rapidly with tongs for 30-60 seconds until sauce is creamy.
- Add pasta water if sauce is too thick.
- Serve in warm bowls with extra cheese.
