Ingredients: |
Ingredients: 8 ounces of guanciale (cured pork), cut into 1/4-inch cubes
2 tablespoons of olive oil
2 teaspoons of ground black pepper, or to taste
4 eggs
6 tablespoons of grated Parmigiano-Reggiano cheese
6 tablespoons of grated Pecorino Romano cheese
2 teaspoons of ground black pepper, or to taste
6 ounces of spaghetti
2 cups reserved pasta water
6 tablespoons of grated Parmigiano-Reggiano cheese
6 tablespoons of grated Pecorino Romano cheese
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Directions: |
Directions: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.
In a medium bowl, whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper. Set aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture, stir to combine.
Slowly pour egg mixture into the pasta mixture, cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve. |
This recipe for Spaghetti Carbonara is from