Spaghetti alla Carbonara

Cooking Instructions

Method:

This classic Italian pasta dish translates as "spaghetti as the coalman's wife makes it." Contrary to popular belief, there is no cream in this dish - rather the richness comes from the eggs and cheese.

In a 12- to 14-inch sauté pan, render and brown guanciale until crispy and golden. Do not drain fat from pan. set aside.

Bring 6 quarts of water to a boil and add 2 Tablespoons salt. Cook the spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking water.

Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated.

Divide the pasta among 4 warmed serving bowls. Make a nest in the center and gently drop an egg yolk into each serving. Season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.

Round out the Meal:

With hearty peasant bread and a radicchio and endive salad

Adapted By: StarChefs