Spaghetti alla Carbonara from Gio Culinary Studio

January 26, 2017 12:40 PM

Spaghetti alla Carbonara

16 oz Dry Spaghetti or 32 oz Fresh Spaghetti (see note)

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1 oz Extra Virgin Olive Oil

8 oz Guanciale or Pancetta (Diced)

8 oz Eggs (About 4 Extra Large)

4 oz Water

Fresh Ground Black Pepper (To Taste)

6 oz Pecorino Romano (Grated)

6 oz Reserved Hot Pasta Water

Note: If using dry pasta, start sauce as soon as pasta is dropped into boiling water.

If using fresh pasta, start sauce as soon as water is close to boil.

In a bowl, beat together eggs, water, half of the cheese and black pepper. Set aside.

To a large sauté pan add olive oil and diced Pancetta (or Guanciale). Turn heat to medium. Sauté, stirring occasionally until nearly crispy and fat has been rendered.  TURN OFF HEAT.

Add cooked pasta to the sauté pan, stir with tongs to incorporate rendered fat. With heat still off, pour egg mixture over pasta, toss vigorously with tongs, then immediately ladle in hot pasta water a little at a time while continually stirring and tossing.  Stir in remaining cheese (adding even more if desired); adjust consistency with a little more hot pasta water if needed. Serve immediately.  


WNYT Staff

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