Inspired by Da Enzo al 29 in Rome, this carbonara recipe is easy to make, takes less than 30 minutes, and is sinfully delicious.
Ingredients
12ouncesrigatoni or spaghetti
2Tbspextra virgin olive oil
4-6 ouncesguanciale*
2ouncespecorino romano or parmigiano-reggiano, plus more for serving
2whole eggs
4egg yolks
kosher salt and fresh cracked pepper
Instructions
Bring a large pot of generously salted water to a boil.
While the water is coming to a boil, prepare and cook the guanciale. Trim off the skin and cut into roughly 1/2 x 1/2 inch squares. Bring a large dutch oven to medium heat. Add olive oil and guanciale. Cook guanciale until crisp and golden brown, about 7-8 minutes, turning guanciale as needed to evenly cook, and remove from heat. Using a slotted spoon, remove guanciale from dutch oven and set aside. Keep rendered fat in the dutch oven, about 1/4 cup. If fat rendered from pork exceeds this, discard and keep the 1/4 cup in dutch oven .
Once water is boiling, add pasta. Cook until just barely al dente or a "hard al dente". This is oftentimes 1 or 2 minutes less than package instructions. Pasta should be cooked but still firm.
While the pasta is cooking, prepare cheese and eggs. Finely grate 2 ounces of pecorino romano cheese and set aside. Crack eggs/egg yolks into a medium-sized bowl and whisk eggs until smooth. Add grated cheese to the eggs and whisk together. Just before the pasta is finished, remove 3/4 cup of pasta water from pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk until smooth.
Bring reserved fat/oil back to medium heat in the dutch oven. Once pasta is done cooking (barely al dente), add it to dutch oven with fat. Gently toss together for about 30 seconds, integrating the pasta with the guanciale and oil.
Add egg/cheese mixture to the dutch oven and toss to incorporate with pasta. If the pasta seems too dry, you may add more pasta water, a tablespoon at a time. If the pasta seems too thin, continue to cook over medium heat for a minute or two, constantly tossing until it thickens (watch carefully, too much heat or too high of heat will curdle your eggs). Once desired consistency is achieved (a silky, smooth coating) remove from heat immediately. Taste pasta to make sure it has an adequate amount of salt, and add more salt and toss if needed.
Plate the pasta and top with a generous amount of fresh cracked pepper and pecorino romano. Divide crispy guanciale evenly between plates and place on top of pasta. Serve immediately.
Notes
*Guanciale has a delicious, distinct flavor and is very fatty, which is preferred for this dish, but bacon or pancetta will work fine in a pinch. Just make sure you are using the same amount (4-6 oz.).