Spaghetti Alla Carbonara

May 26, 2021

WSJ Michael Tusk 2020 serves 4, 25 min

INGREDIENTS

kosher salt

10 ounces spaghetti or bucatini

5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)

5 large egg yolks

1/2 C parmesan grated

3/4 C Pecorina Romano grated

1 TB coarsely ground black pepper

BOIL A LARGE POT OF WATER

LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.

MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.

COOK SPAGHETTI:

• cook 3 min less than specified, once halfway cooked,

• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.

• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.

• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.

• toss in lardons and more coarse black pepper to taste .

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