30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara
⏱25 min
👥4
🔥650 cal
Medium
🍽️Italian
A step up from the classic, using guanciale for a richer flavor and incorporating a touch of white wine for depth. This version focuses on building layers of flavor.
A step up from the classic, using guanciale for a richer flavor and incorporating a touch of white wine for depth. This version focuses on building layers of flavor.
Bring a large pot of salted water to a boil. Add Pasta and cook according to package directions until al dente, reserving 1 cup of pasta water.
In a large skillet, cook Guanciale over medium heat until crispy. Remove Guanciale and set aside, reserving the rendered fat. Deglaze the pan with White Wine, scraping up any browned bits.
In a bowl, whisk together Egg Yolks, Whole Egg, Pecorino Romano Cheese, Parmigiano-Reggiano Cheese, and Black Pepper.
Add the drained Pasta to the skillet with the rendered Guanciale fat and wine reduction. Toss to coat.
Remove the skillet from the heat. Immediately pour the Egg mixture over the hot Pasta and toss vigorously, adding pasta water a tablespoon at a time, until a creamy sauce forms. Avoid scrambling the eggs.
Stir in the crispy Guanciale. Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
Bring a large pot of salted water to a boil. Add Pasta and cook according to package directions until al dente, reserving 1 cup of pasta water.
In a large skillet, cook Guanciale over medium heat until crispy. Remove Guanciale and set aside, reserving the rendered fat. Deglaze the pan with White Wine, scraping up any browned bits.
In a bowl, whisk together Egg Yolks, Whole Egg, Pecorino Romano Cheese, Parmigiano-Reggiano Cheese, and Black Pepper.
Add the drained Pasta to the skillet with the rendered Guanciale fat and wine reduction. Toss to coat.
Remove the skillet from the heat. Immediately pour the Egg mixture over the hot Pasta and toss vigorously, adding pasta water a tablespoon at a time, until a creamy sauce forms. Avoid scrambling the eggs.
Stir in the crispy Guanciale. Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
Comments