Spaghetti Carbonara

Ingredients

• 14 ounces (400 grams) dried spaghetti
• 5 ounces (150 grams) pancetta, diced
• 2 large pasteurized-in-shell eggs
• 3 large pasteurized-in-shell egg yolks
• 60 grams (about 1 loosely packed cup) Parmesan, finely grated from a block
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 4 quarts water, for the pasta
• 2 teaspoons fine sea salt, for the pasta water

Method

1. 1

   Step 1. Allow about 35–45 minutes. Use a 6- to 8-quart pasta pot, a 12-inch skillet, a large stainless-steel mixing bowl that rests securely on the pot rim, tongs, oven mitts. The 40-minute estimate includes bringing 4 quarts of water to a boil; pancetta cooks while pasta cooks. Use only eggs explicitly labeled pasteurized in shell. If unavailable, choose a fully cooked egg-sauce recipe rather than ordinary raw eggs.

2. 2

   Step 2. Use eggs explicitly labeled pasteurized in shell; this gentle sauce method does not guarantee that ordinary eggs reach 160°F (71°C). Beat the two whole eggs, three extra yolks, Parmesan and black pepper together in the stainless-steel bowl.

3. 3

   Step 3. Boil the measured water, add salt and cook spaghetti to the package’s al dente time. While it cooks, heat the oil in the skillet over medium heat. Cook pancetta for 8–10 minutes until browned and fully cooked according to its package. Remove from heat. Spoon off excess fat, leaving about 2 tablespoons rendered fat and oil with the pancetta.

4. 4

   Step 4. Reserve 1 cup of hot pasta water, then lift the spaghetti into the off-heat skillet with tongs, letting excess water drip back into the pot. Toss with the pancetta and rendered fat for 30 seconds. Keep the pasta pot off the heat with its water for the optional warming step. Slowly whisk 2 tablespoons reserved hot pasta water into the egg mixture.

5. 5

   Step 5. Transfer hot pasta and pancetta to the stainless-steel bowl and immediately toss vigorously with the egg mixture. Add reserved pasta water 1 tablespoon at a time until glossy. The sauce should coat the strands without a watery pool or visible greasy slick; stop adding water once it does.

6. 6

   Step 6. If the sauce remains thin, reduce the water in the pasta pot to a depth of about 1 inch and bring it to a gentle simmer. Set the bowl securely over the pot, with its base above the water. Hold it with oven mitts and toss continuously for 20–30 seconds at a time, lifting it off often to check. Stop when the sauce clings; add reserved water a tablespoon at a time if it tightens. Serve immediately. Do not put the egg sauce into a hot frying pan.