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Spaghetti Alla Carbonara

Welcome back my Franchizz!
One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way I grew up eating back home in France to be honest.
But I now know better so I will not do as such.Now I have to admit, my Italian butcher didn't have any Guanciale (from the pork jaw) ready so I had to settle for the next best thing, pancetta (from the pork belly).
My favourite is 100% with an Al Peppe Guanciale, not even a question but it is what it is, so now you know!
Be better, lol.
I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Video

Ingredients
  

  • 175 gr Guanciale (or Pancetta) (6 oz)
  • 2 pcs Large eggs
  • 2 pcs Large yolks
  • 125 gr Pecorino Romano (or Parmigiano Reggiano) + some as garnish (4 oz, Microplaned)
  • 1/2 tsp Fresh black pepper + some as garnish
  • 450 gr Slow dried spaghetti (15 oz)
  • 2 tbsp Kosher salt
  • 250 to 500 ml Pasta water (1 to 2 cups)

Equipment

  • 1 Large pot
  • 1 large bowl
  • 1 Pair long tweezer
  • 1 large frying pan

Method
 

Pasta Alla Carbonara
  1. Cut the Guanciale into 0.5cm / 1/5" thick slices then into dices. If using Pancetta remove the skin and keep it for later then sliced like above and into batons.
  2. Place guanciale in a cold non stick pan over medium high heat. Cook until golden and crispy. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat.
  3. Once fried, remove the Guanciale and place on top of absorbing paper. (KEEP THE FAT IN THE PAN TO THE SIDE).
  4. Place eggs and yolks in a large bowl. Whisk to combine.
  5. Whisk in the Pecorino and fresh ground black pepper.
  6. Bring 4 litres (4 quarts) of water to the boil and season it well with salt. Add pasta and cook as per packet recommendation.
  7. When pasta is about 3/4 cooked, scoop out 2 cups worth of pasta cooking water, finish cooking to al dente then drain the pasta.
  8.  Put the hot pasta into the pan and toss to coat in Guanciale fat.
  9. Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water.
  10. Stir vigorously using long tweezers for 1 minute until the sauce transforms from watery to creamy and clings to the pasta strands!
  11. Transfer into warm bowls. Serve immediately, garnished with a little extra Pecorino, and some freshly cracked black pepper.
  12. That's about it time to eat, Buon Appétit!