Spaghetti Carbonara

by Bon Appetit (see original here) | Serves 3-4

Ingredients

• 1 Tbsp table salt *(or 3 Tbsp kosher salt)
• Black pepper
• 115g guanciale / pancetta / bacon
• 60g parmesan
• 4 large egg yolks
• 2 large eggs
• 2 tbsp olive oil
• 450g spaghetti

Method

1. Heat water in a large pot over high. When water starts to steam, add 1 Tbsp table salt and cover pot with a lid.
2. Cut guanciale into strips and finely grate parmesan.
3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
4. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium heat. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
6. Cook pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1 + 1/4 cups pasta cooking liquid with a heatproof measuring cup.
7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed.
10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.