Recipe Source

Spaghetti With Carbonara Sauce Recipe - Serious Eats -

Ingredients 

Kosher salt (see notes)

4 oz dried spaghetti (see notes)

2 slices diced guanciale

2 Teaspoons extra-virgin olive oil, divided

2 yolks

grated Pecorino Romano (lets be real I’m going to use more than I should on the cheese)

grated Parmigiano-Reggiano

Freshly ground black pepper (ground medium-coarse)

Also might toss in just a few slices of garlic with my Guanciale just for fun

Equipment 

Cutting Board

Knife

Pot

Sauté Pan

Basic Steps

1. Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

2. Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes.

3. In a large, metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

4. Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

5. Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

Other Recipes

Spaghetti Carbonara Recipe (with Video) - New York Times - This recipe seems perfectly fine.

How to Make Pasta Carbonara - Recipes - Pioneer Woman - Fuck off with your cream

Classic Carbonara Recipe - Pasta - An Italian in My Kitchen - This recipe is kind of weird because she says to use cooked pasta (totally fine) but then makes cooking part of the recipe. Bad form in my opinion.

Simple Pasta Carbonara - Bon Appetit This recipe has you cook the pork product in a pot - and removing the fat and only using a small amount and adding the pork product at the end. Which might be fine. But you really want the creaminess from the fat. So if you have an excessive amount I would be okay with someone removing some of that fat, but not all. And I just can’t be bothered to do this extra step - I want ALL the fat.