SPAGHETTI CARBONARA¶
Serves: 4
SHOPPING LIST¶
- 400g (14 oz) spaghetti (špagety) - use about 4/5 of a 500g package
- 150-200g (5-7 oz) guanciale (guanciale/vepřová líčka)
- Substitutions: pancetta (pancetta/slanina z břicha), thick-cut bacon (slanina/anglická slanina), or uzené (uzené/uzené vepřové)
- 4 large eggs plus 2 extra egg yolks
- 150-180g (5-6 oz) Grana Padano (grana padano/tvrdý sýr), finely grated - use most of a 200g package
- Substitutions: Parmigiano-Reggiano/Parmesan (parmezán) or Pecorino Romano (pecorino romano/ovčí sýr)
- Freshly ground black pepper
- Salt for pasta water
- 1-2 tablespoons (15-30ml) olive oil (optional)
INSTRUCTIONS¶
1. Prepare the meat: Cut 150-200g (5-7 oz) guanciale (guanciale/vepřová líčka) into thick chunks. Heat a large skillet over medium-low heat with optional 1-2 tablespoons (15-30ml) olive oil. Add guanciale chunks and cook slowly until crispy outside and fat is rendered, about 8-10 minutes. Remove from heat and set aside to cool.
2. Cook the pasta: Bring a large pot of water to boil. Add salt (not too much since other ingredients are salty). Add 400g (14 oz) spaghetti (špagety) and cook until just shy of al dente (al dente/na skus) - about 1-2 minutes less than package directions.
3. Prepare the egg mixture: In a bowl, whisk together 4 large eggs, 2 extra egg yolks, and 150-180g (5-6 oz) grated Grana Padano (grana padano/tvrdý sýr). Add plenty of freshly ground black pepper.
4. Combine everything: Reserve 1 cup (240ml) pasta cooking water before draining. Add the slightly underdone pasta to the cooled skillet with guanciale. Add a splash of pasta water and toss. Remove from heat completely (pan should be warm but not hot). Quickly add the egg mixture while continuously tossing the pasta. Add more pasta water as needed to create a creamy, glossy sauce. The residual heat will cook the eggs without scrambling them.
5. Serve: Serve immediately with extra grated Grana Padano (grana padano/tvrdý sýr) and freshly ground black pepper.