From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
That's amore! Presenting . . . my authentic Spaghetti Carbonara! Approved by real Italian nonnas everywhere. 🍝 👵🏼 🇮🇹
Spaghetti alla Carbonara
Makes 4 servings
1 tablespoon salt
12 ounces spaghetti
4 ounces guanciale, otherwise pancetta or thick cut smoked bacon, sliced in 1/4" cubes or strips
3 large egg yolks, 1 large whole egg
1/2 cup grated Pecorino Romano, more for garnish
3 grinds medium-coarse ground pepper
To medium pot, add water, 1 tablespoon salt, bring to boil. Add spaghetti (do not break it in half!) and cook till al dente.
Meanwhile, in large skillet, over medium-high heat, begin cooking guanciale/pancetta, stirring frequently till slightly browned ("rosolare" in Italian), not crisp.
Reduce heat to low. In medium bowl, lightly beat eggs, add cheese, 3 grinds of pepper, stir all together with a fork till well combined.
When spaghetti is al dente, grab with the tongs in a series of bunches from the pot and place in the nearby skillet with the guanciale/pancetta. Toss to coat with fat and flavor.
Remove skillet from heat and let cool for 2 minutes, stirring. Now add the egg mixture and stir briskly, using the tongs. Finish with a few more grinds of pepper and serve.