- **Pork Pancetta** - For a traditional and savory flavor
- **Eggs** - Essential for binding the sauce
- **Parmigiano Reggiano Cheese** - High-quality cheese for a rich, creamy texture
- **Pecorino Romano Cheese** - Adds an extra layer of sharpness to the dish
- **Freshly Grated Black Pepper** - A key ingredient for enhancing flavor
- **Heavy Cream** - Optional but can be used for an even creamier sauce
- **Spaghetti Pasta** - Traditional spaghetti is a must for this recipe
- **Salt** - To season the pasta water and pancetta
- **Extra Virgin Olive Oil** - For sautéing the pancetta and adding richness
- **Optional: Raw Egg Yolks** - For an extra-rich sauce, use with caution
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Steps
### Chef John's Spaghetti Alla Carbonara Recipe
#### Introduction to Chef John’s Spaghetti Alla Carbonara
Chef John’s classic recipe is a must-try for any pasta lover. This creamy yet light dish is a true Italian delicacy that brings together the rich flavors of pancetta, Pecorino Romano cheese, and egg yolk. Perfect for a cozy dinner or an impressive party, this carbonara can be mastered at home with a few simple steps.
#### Ingredients
- 12 oz spaghetti (spaghetti all'onda is recommended for texture)
- 4 oz pancetta, diced
- 4 large eggs
- 2 cups grated Pecorino Romano cheese (or Parmigiano-Reggiano if you can’t find Pecorino)
- Salt and pepper to taste
- Freshly ground black pepper
- Olive oil
- Grated Pecorino Romano for garnish
#### Equipment Needed
- Large pot for boiling pasta
- Deep skillet or large frying pan
- Mixing bowl
- Large colander
- Tongs (optional)
#### Step-by-Step Instructions
1. **Prepare the Pasta:**
- Fill a large pot with generously salted water and bring to a boil over high heat.
- Add 12 oz spaghetti and cook according to package instructions until al dente.
2. **Cook the Pancetta:**
- In a deep skillet or large frying pan, heat a small amount of olive oil over medium heat.
- Add diced pancetta and sauté for about 5 minutes, stirring occasionally, until it becomes crispy.
- Remove from heat and set aside to drain on paper towels.
3. **Make the Sauce:**
- In a mixing bowl, crack 4 large eggs and add 2 cups of grated Pecorino Romano cheese.
- Whisk together until well combined and slightly thickened (about 1-2 minutes).
4. **Combine Pasta and Pancetta:**
- Drain spaghetti from the pot, reserving about 1 cup of pasta water.
- Return the drained spaghetti to the pot or a large serving bowl.
5. **Add Pancetta and Sauce:**
- Pour the pancetta into the pasta and toss well to combine.
- Slowly pour in the egg and cheese mixture while continuously tossing the pasta with tongs (if you have them) to ensure proper emulsification.
6. **Finish with Pasta Water:**
- If needed, add a little reserved pasta water to achieve desired consistency.
- Season with salt, pepper, and additional grated Pecorino Romano for garnish.
7. **Serving:**
- Serve immediately, garnished with extra grated Pecorino Romano and fresh ground black pepper.
#### Tips & Variations
- For a richer flavor, use 100% pancetta instead of half pork belly.
- Adjust the amount of cheese to your taste; some prefer less for a lighter sauce.
- Experiment with adding finely chopped herbs like parsley or basil at the end for extra freshness.
### Conclusion
Chef John's spaghetti alla carbonara recipe is both simple and sophisticated. By following these detailed steps, you can create a deliciously creamy yet light dish that will impress your guests or satisfy your craving for authentic Italian cuisine. Don't forget to garnish with fresh herbs and a sprinkle of Pecorino Romano for added flavor and presentation.