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Spaghetti alla Carbonara

Spaghetti tossed off the heat with guanciale, Parmigiano and egg whites, then served with a raw egg yolk nestled in each bowl and plenty of black pepper.

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Illustration of Spaghetti alla Carbonara
Illustration

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 8 oz guanciale
  • 1 lb spaghetti
  • 1 1/4 cups Parmigiano-Reggiano, freshly grated
  • 4 eggs, large, separated
  • black pepper, freshly ground
  • 6 qt water
  • 2 tbsp salt

Steps

1Boil the water

  1. Bring 6 qt water to a boil in a large pot.
  2. Add 2 tbsp salt.

2Cook the guanciale

  1. Put 3 tbsp extra-virgin olive oil in a 12- to 14-inch sauté pan set over medium heat.
  2. Add 8 oz guanciale to the pan.
  3. Cook until the guanciale has rendered its fat and is crispy and golden.
  4. Remove from the heat and set aside; do not drain the fat.

3Cook the spaghetti

  1. Cook 1 lb spaghetti in the boiling water until just al dente.
  2. Scoop out 1/4 cup of the pasta cooking water and set aside.
  3. Drain the pasta.

4Toss and serve

  1. Add the reserved pasta water to the pan with the guanciale.
  2. Toss in the pasta and heat, shaking the pan, for 1 minute.
  3. Remove from the heat.
  4. Add 1 cup of the Parmigiano.
  5. Add the egg whites from 4 large eggs.
  6. Add pepper to taste.
  7. Toss until thoroughly mixed.
  8. Divide the pasta among four warmed serving bowls.
  9. Make a nest in the center of each one.
  10. Gently drop an egg yolk into each nest.
  11. Season the egg yolks with more pepper.
  12. Sprinkle the remaining 1/4 cup Parmigiano over the top.
  13. Serve immediately.