Spaghetti Alla Carbonara

Spaghetti Alla Carbonara
Yield
4-6servings
Yield
4-6servings
Spaghetti Alla Carbonara
Yield
4-6servings
Yield
4-6servings
Ingredients
  • 2tablespoons olive oil
  • 2tablespoons butter
  • 2each shallotschopped fine
  • 4ounces guanciale or pancettachopped coarsely
  • 1/4cup white wine
  • 1pound spaghetti
  • 4each large egg yolks
  • 1/2cup freshly grated Pecorino Romano cheese
  • as needed Freshly-ground black pepper - to taste
  • as needed salt
Yield:
Instructions
  1. Heat olive oil and butter in a large sautè pan over medium-high heat. Add the guanciale or pancetta and cook until the fat starts to render about 3 minutes. Then add the shallots and continue to cook until the shallots are translucent and the guanciale is browned and crispy, 3-4 minutes.
  2. Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Remove from heat while you cook the pasta.
  3. Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Reserve 1/2 cup of the pasta cooking water. Drain and add the pasta to the sautè pan and place it back over medium heat.
  4. Add the egg yolks, Pecorino Romano cheese, black pepper and reserved pasta water, and stir vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.