{"format":"dagwood/rgf@1","slug":"spaghetti-carbonara","title":"Spaghetti Carbonara","blurb":"Silky egg and pecorino sauce on every strand, with crisp guanciale, cracked black pepper and not a drop of cream.","servings":4,"tags":["pasta","weeknight","pork","quick"],"cuisine":"Italian","difficulty":"medium","image":"/img/spaghetti-carbonara.webp","imageAlt":"Glossy spaghetti carbonara in a shallow bowl, topped with crisp guanciale, cracked black pepper and grated pecorino","lines":[{"id":"pasta","name":"Pasta"},{"id":"guanciale","name":"Guanciale"},{"id":"sauce","name":"Egg and cheese"}],"ingredients":[{"id":"spaghetti","name":"spaghetti","qty":1,"unit":"lb","line":"pasta","subs":[{"name":"rigatoni","qty":1,"unit":"lb","note":"Same sauce, and the tubes trap more of it"}]},{"id":"pasta-salt","name":"kosher salt","qty":1,"unit":"tbsp","line":"pasta"},{"id":"serve-pecorino","name":"Pecorino Romano","qty":0.5,"unit":"oz","prep":"finely grated, for serving","line":"pasta","optional":true},{"id":"serve-pepper","name":"black pepper","prep":"coarsely ground","line":"pasta","toTaste":true},{"id":"guanciale","name":"guanciale","qty":6,"unit":"oz","prep":"rind removed","line":"guanciale","subs":[{"name":"pancetta","qty":6,"unit":"oz","note":"Leaner and milder, renders a little less fat"},{"name":"thick-cut bacon","qty":6,"unit":"oz","note":"Smoky and not traditional, but still very good"}]},{"id":"pecorino","name":"Pecorino Romano","qty":2,"unit":"oz","line":"sauce","subs":[{"name":"Parmigiano-Reggiano","qty":2,"unit":"oz","note":"Milder, nuttier and less salty"}]},{"id":"eggs","name":"large eggs","qty":2,"unit":"","line":"sauce"},{"id":"yolks","name":"large egg yolks","qty":4,"unit":"","line":"sauce","subs":[{"name":"large eggs","qty":2,"unit":"","note":"Less rich and a little looser, still good"}]},{"id":"pepper","name":"black pepper","qty":2,"unit":"tsp","prep":"coarsely ground","line":"sauce"}],"steps":[{"id":"boil","line":"pasta","verb":"Boil","text":"Bring a large pot of water, about 4 quarts, to a rolling boil.","min":12,"hands":"off","after":[],"uses":[],"heat":"high","tool":"large pot"},{"id":"cut","line":"guanciale","verb":"Cut","text":"Cut {guanciale} into strips about 1/4 inch thick and 1/2 inch wide.","min":4,"hands":"on","after":[],"uses":["guanciale"]},{"id":"render","line":"guanciale","verb":"Render","text":"Cook the guanciale in a cold skillet over medium-low heat, stirring now and then, until the fat runs and the edges turn golden. Turn off the heat and leave it in its fat.","min":10,"hands":"off","after":["cut"],"uses":[],"heat":"medium-low","tool":"large skillet","why":"Starting cold melts the fat out before the meat can scorch.","checks":[{"at":4,"text":"Stir the guanciale"},{"at":8,"text":"Stir and check: golden edges, still a little chewy"}]},{"id":"grate","line":"sauce","verb":"Grate","text":"Finely grate {pecorino} on a rasp grater.","min":3,"hands":"on","after":[],"uses":["pecorino"]},{"id":"whisk","line":"sauce","verb":"Whisk","text":"Whisk {eggs}, {yolks} and {pepper} in a bowl, then stir in the grated cheese to make a thick paste.","min":2,"hands":"on","after":["grate"],"uses":["eggs","yolks","pepper"]},{"id":"cook-pasta","line":"pasta","verb":"Cook","text":"Add {pasta-salt} and {spaghetti} to the boiling water and cook until 1 minute shy of al dente.","min":9,"hands":"off","after":["boil"],"uses":["pasta-salt","spaghetti"],"heat":"high","tool":"large pot","checks":[{"at":1,"text":"Stir so the strands don't stick"}]},{"id":"toss","line":"pasta","verb":"Toss","text":"Reserve 1 cup of pasta water, then lift the spaghetti into the guanciale skillet, off the heat. Add the egg mixture and a splash of the water and toss hard until glossy and creamy, adding more water as needed.","min":3,"hands":"on","after":["cook-pasta","render","whisk"],"uses":[],"tool":"tongs","why":"Off the heat, the hot pasta thickens the eggs into a sauce instead of scrambling them."},{"id":"serve","line":"pasta","verb":"Serve","text":"Serve right away in warm bowls, topped with {=serve-pecorino} and {=serve-pepper}.","min":1,"hands":"on","after":["toss"],"uses":["serve-pecorino","serve-pepper"]}],"serve":"serve","notes":["Salt the pasta water lightly. Guanciale and pecorino bring plenty of salt.","Grate the cheese on a rasp. Coarse shreds clump instead of melting into the sauce.","If the sauce tightens before you serve, loosen it with a splash of the reserved pasta water."],"license":"CC BY 4.0"}