Spaghetti Carbonara

By Leite's Culinaria

Ingredients

1 tablespoon extra-virgin olive oil
6 ounces thickly sliced guanciale, pancetta, or slab bacon
2 tablespoons kosher salt
1 pound spaghetti
3 large eggs plus 1 large egg yolk (well beaten)
3/4 cup grated Parmigiano-Reggiano (combined with 1/4 cup grated pecorino Romano)
Freshly ground black pepper

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Grab your largest skillet and place it over medium heat. Pour in the olive oil and wait for it to ripple.

Toss in the guanciale (or pancetta or bacon) and cook, stirring often, until crisp. Slide the skillet off the heat.

Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add the salt and spaghetti and cook, stirring to prevent the strands from clumping, until al dente.

Working quickly, grab big bunches of cooked spaghetti with tongs and add them to the skillet with the guanciale. ☞ TESTER TIP: The cooking water that dribbles from the pasta will make the sauce silky while not cooking the eggs.

Immediately add the eggs and half the cheese to the skillet and toss well. If the dish isn't as creamy as you'd like, add a small ladleful of the cooking water.

Sprinkle generously with pepper and serve at once. Pass the remaining cheese at the table.