Spaghetti Carbonara

By / Photography By Debby Wolvos | December 01, 2016

Ingredients

  • 1 gallon water
  • 3 tablespoons salt
  • 6 (4-ounce) bunches fresh spaghetti (or make your own thin ribbons of homemade pasta)*
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces guanciale, cut into small dice
  • 6 ounces Parmigiano-Reggiano (Parmesan) cheese, grated
  • 6 farm-fresh eggs
  • 2 teaspoons black peppercorns, ground
  • 2 tablespoons chopped parsley

Preparation

Bring water to a boil and add salt; stir to dissolve.

Heat a large sauté pan on medium heat. Add olive oil and diced guanciale; slowly render the guanciale, turning heat to low if necessary.

Crack eggs into a small bowl and whisk in the Parmesan.

Strain pasta from water when it is al dente, reserving 2 tablespoons of the pasta water to go into the guanciale pan along with the pasta. Toss the pasta and guanciale to incorporate.

Remove pan from heat, immediately add in the egg and Parmesan mixture and black pepper. Toss and mix thoroughly. Garnish with the parsley and serve immediately in warmed bowls.

* Dried pasta will be available from Hayden Flour Mills in 2017. Until then you can make your own fresh pasta using Hayden’s pasta flour (a blend of durum and White Sonora wheat).

Ingredients

  • 1 gallon water
  • 3 tablespoons salt
  • 6 (4-ounce) bunches fresh spaghetti (or make your own thin ribbons of homemade pasta)*
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces guanciale, cut into small dice
  • 6 ounces Parmigiano-Reggiano (Parmesan) cheese, grated
  • 6 farm-fresh eggs
  • 2 teaspoons black peppercorns, ground
  • 2 tablespoons chopped parsley
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60