Chef John's Spaghetti alla Carbonara

Ingredients

  • 4 ounces guanciale, cut into ¼-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 2 eggs
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper, or to taste
  • + 4 more ingredients
    • 6 ounces spaghetti
    • 1 cup reserved pasta water
    • 3 tablespoons grated Parmigiano-Reggiano cheese
    • 3 tablespoons grated Pecorino Romano cheese

1. Cook 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. 2. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a ...

View full recipe at SpringPad

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