Chef John's Spaghetti alla Carbonara

Recipe View 5 mins Render the Guanciale (5 minutes): In a Dutch oven or large skillet, cook the guanciale and olive oil over medium-low heat. Add 1 teaspoon of freshly ground black pepper. Cook until the guanciale is golden brown and slightly crispy, about 5 minutes. Reduce heat to low to keep warm.

Recipe View 0 mins Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, 3 tablespoons of Parmigiano-Reggiano cheese, 3 tablespoons of Pecorino Romano cheese, and 1 teaspoon of freshly ground black pepper. Set aside.

Recipe View 11 mins Cook the Spaghetti (10-12 minutes): Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions, until al dente (usually 10-12 minutes). Reserve 1 cup of the pasta water before draining.

Recipe View 3 mins Combine and Emulsify (2-3 minutes): Drain the spaghetti and immediately add it to the Dutch oven with the guanciale. Pour in the reserved pasta water and stir quickly to combine. This helps create a starchy base for the sauce.

Recipe View 2 mins Create the Carbonara (1-2 minutes): Remove the Dutch oven from the heat. Immediately pour the egg mixture over the hot pasta, stirring constantly and vigorously to prevent the eggs from scrambling. The residual heat will cook the eggs and create a creamy sauce. Continue stirring until the sauce thickens and coats the spaghetti, about 1-2 minutes.

Recipe View 0 mins Serve Immediately: Stir in the remaining 3 tablespoons of Parmigiano-Reggiano cheese and 3 tablespoons of Pecorino Romano cheese. Serve immediately, garnished with additional grated cheese and freshly ground black pepper to taste.