Spaghetti Carbonara | Eva’s B

Ingredients:

• Salt
• 4 ounces (113 g) guanciale
• 1 ounce (28 g) Parmesan cheese
• 1 ounce (28 g) Pecorino Romano
• 4 egg yolks
• 2 eggs
• Freshly ground black pepper
• 1 pound (454 g) dry spaghetti

Method:

1. In a large pot over high heat, bring 6 quarts (5.7 L) of salted water to a boil.
2. Dice the guanciale into ¼ -inch (6 mm) strips. Finely grate the cheeses and mix
3. Whisk the egg yolks and whole eggs together in a bowl until no streaks remain, then whisk in ¾ of the mixed grated cheese. Whisk in several grinds of black pepper and set aside.
4. In a large Dutch oven over medium heat, add the diced pancetta and cook, stirring occasionally until crisp around the edges, 7-10 minutes. If the pancetta does not render much fat, add 2 tablespoons (30 ml) of olive oil.
5. Cook the spaghetti in the boiling water until 2 minutes shy of package directions.
6. Transfer 1 ¾ cups (420 ml) of pasta cooking water into the Dutch oven and bring to a boil.
7. Transfer pasta to Dutch oven. Cook, stirring vigorously until al dente and water has reduced by half, about 2 minutes. Remove pot from heat.
8. Whisk ¼ cup (60 ml) reserved pasta water into egg mixture, then slowly stream tempered egg mixture into Dutch oven, stirring constantly.
9. Serve immediately, topped with reserved shredded cheese.

All recipes for Eva’s B were developed and written by Chef Eva Bee.