Carbonara

This recipe has been coming up in my feeds for well over a week.  Soon...  I found what I considered the best one.

Ingredients

4 large eggs, at room temperature

2 egg yokes

1 (8-ounce) piece guanciale or pancetta, cut into 1/2-inch wide matchsticks (substitute bacon)

1 pound dry spaghetti

2 teaspoons kosher salt, plus more as needed

1 ounce finely grated Pecorino Romano cheese (2/3 to 1 cup, do not use pre-grated), plus more for serving

1 teaspoon coarsely ground black pepper, plus more for serving

Stuff you will need

Pot

Skillet

Cutting board

Sharp knife 

Tongs

Stiring spoon

Ladel

Instructions

Bring a large pot of water to a boil over medium-high heat.

Place 8 ounces matchstick-cut guanciale in a large skillet, preferably nonstick. Cook over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more.

Meanwhile, add 1 pound dried spaghetti and 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes.

Place 4 room temperature large eggs and 2 room temperature large egg yolks in a medium bowl and whisk until combined. Add 1 ounce finely grated Pecorino Romano cheese and 1 pinch kosher salt, and whisk until combined.

When the guanciale is ready, transfer to a plate with a slotted spoon. Add 1 teaspoon coarsely ground black pepper to the skillet, turn off the heat, and stir to combine. Let cool for 1 minute.

While whisking constantly, slowly stream in 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water.

When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs. It’s OK if some water clings to the pasta. Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.

While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Add the guanciale and continue tossing until the sauce coats the pasta. If the sauce is too thin and not coating, turn the heat on to the lowest setting and cook, tossing constantly, until thickened slightly. Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs.

Taste and season with more kosher salt and black pepper as needed. Transfer to a large or individual serving bowls and serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.

Recipe Notes

Substitutions: Guanciale really makes this dish special, as the flavor and fat content of the meat add a lot to the recipe. Pancetta is the best substitute. Look for a piece that you can cut yourself, as the pre-cut pieces are smaller than ideal, but also OK. If neither are available, choose thick-cut bacon that is not heavily smoked, and cut crosswise into 1/2-inch-thick pieces.

Storage: This recipe is best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently with a splash of water.