Spaghetti Carbonara
Makes 4 to 6 servings
This dish gained popularity in the postwar years, after the Americans and Brits had been to Italy and more immigrants began coming to the United States from Rome and its environs. Americanized carbonara veers from the classic preparation of eggs, cheese, black pepper, and guanciale to sometimes include heavy cream and bacon instead of guanciale—an affront to Roman cooks! You can use any cured pork product or grating cheese you like, but do leave out the cream. This recipe makes a respectable American cousin to its Roman forerunner.
INGREDIENTS
- 3 large eggs
- 1 cup (100 g) grated Parmesan or Romano cheese, plus more for serving
- ½ teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons extra virgin olive oil
- 8 ounces (225 g) guanciale, pancetta, or lightly smoked bacon, cut into ½-inch (1.25 cm) pieces
- 2 garlic cloves, smashed and peeled
- Splash of white wine (optional)
- 1 pound (455 g) spaghetti
DIRECTIONS
- Bring a large pot of water to a rolling boil. Whisk together the eggs, cheese, and pepper in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork and garlic and cook until the meat is just crispy, 8 to 10 minutes; remove and discard the garlic cloves once they are golden. Skim off some of the fat, then splash in the wine, if using, and stir for a minute or so to reduce it. Keep warm over low heat.
- Meanwhile, generously salt the water and add the spaghetti. Cook for 2 minutes shy of the package instructions; the noodles should be slightly soft with a firm chew to them. Drain and immediately add to the egg mixture, along with the guanciale (or other meat), tossing and turning to completely coat the noodles.
- Serve immediately, with more cheese and black pepper on top.
PANTRY
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cook's note
The creaminess of this dish comes from cheese and the eggs, which slowly cook in the heat from the hot noodles while the cheese melts. The trick is for the noodles to be hot enough to just cook the eggs without scrambling them, or, conversely, without leaving them almost raw (which is why some Americans have resorted to cream, butter, and cream cheese as additions to or substitutes for the eggs). Drain your pasta and then immediately use tongs to quickly toss and turn the noodles in the egg mixture to cook the eggs and completely coat the noodles.
