SPAGHETTI CARBONARA (MARIO BATALI)

SPAGHETTI CARBONARA (MARIO BATALI) image

Yield 6 people

Number Of Ingredients 8

1 pound Spaghetti
5 ounces Guanciale, Pancetta, or good Bacon
3 tablespoons Extra-Virgin Olive Oil
6 large Eggs (4 whole, 2 separated) ROOM TEMPERATURE
freshly grated Parmigiano-Reggiano
freshly grated Pecorino Romano
Freshly ground Black Pepper
Kosher Salt

Steps:

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Cook the spaghetti in the boiling water until just al dente. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). Crack the 4 eggs into a large serving bowl. Separate the 2 eggs and add the whites to the serving bowl with the other eggs. Set aside the 2 yolks on a bed of salt. Whisk the eggs well and blend in the pecorino romano. Add a ladle of the pasta water to the pan with the guanciale and mix. Take a ladle of the beaten egg mixture and add to the pan to temper. Working quickly, stir in the rest of the egg mixture. Whisk furiously for 30 seconds so as not to scramble the eggs. Toss in the past and coat well. Stir in the Parmigiano Reggiano and mix well again. Add pepper and extra pasta water as needed for a little gloss. Gently drop the 2 reserved egg yolks on top of the pasta and take the dish to the table. Just before serving stir the yolks into the pasta so they'll cook. Serve with additional pepper and Parmigiano Reggiano.