Carbonara

2014-09-18
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m
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Ingredients

  • 4 1/2 ounces guanciale, chopped (or pancetta or bacon)
  • Kosher salt
  • One 1-pound box bucatini
  • 4 ounces mascarpone
  • 2/3 cup grated pecorino, plus more for serving
  • 2 to 3 teaspoons cracked black pepper
  • 4 large eggs
  • 1 tablespoon olive oil

Method

Step 1

Combine 6 chopped bacon slices, 2 tablespoons olive oil, 3 crushed garlic cloves, 1/2 teaspoon minced rosemary, 2 minced jalapenos and 1/4 cup water in a skillet over medium-high heat; cook until the water evaporates and the bacon crisps, 12 minutes. Discard the garlic. Add 12 ounces cooked spaghetti to the skillet and toss. Whisk 3 eggs, 3/4 cup grated parmesan, 1/2 cup grated pecorino, 2 tablespoons chopped parsley and some pepper in a bowl; whisk in 1/4 cup pasta-cooking water, then toss with the pasta until creamy.

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