Aglio e Olio + Carbonara Pasta
Aglio e Olio + Carbonara Pasta
Ingredients
- 200 g spaghetti
- 150 g guanciale, or pancetta, cut into small cubes
- 4 garlic, cloves, thinly sliced
- 2 egg yolks, large
- 50 g Pecorino Romano, grated, plus more for garnish
- a good amount black pepper, freshly cracked, plus more for garnish
- as needed olive oil
- a generous amount salt, for pasta water
- a pinch red pepper flakes, optional
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water, comparing it to the saltiness of the sea.
⏱️ 5 min
- 2
While the water is heating, place the cubed guanciale (or pancetta) in a cold pan over medium-low heat. Render the guanciale until it is crispy and its fat has been released into the pan. Once crispy, remove the guanciale pieces from the pan, leaving the rendered fat behind.
⏱️ 8 min
- 3
Add the thinly sliced garlic to the pan with the rendered guanciale fat. Add a pinch of red pepper flakes (if using) to the pan. Cook the garlic until it is fragrant, approximately 1-2 minutes, being careful not to burn it.
⏱️ 2 min
- 4
Add the spaghetti to the boiling, salted water. Cook the spaghetti according to the package directions until it is al dente, typically 8-10 minutes.
⏱️ 10 min
- 5
While the pasta cooks, prepare the Carbonara-style sauce. In a bowl, whisk together the egg yolks, the grated Pecorino Romano, and a good amount of freshly cracked black pepper. To temper the mixture, add about 2-3 tablespoons of the hot pasta water to the egg mixture, whisking constantly.
⏱️ 3 min
- 6
Before draining the pasta, reserve approximately 1 cup of the starchy pasta water.
⏱️ 1 min
- 7
Drain the cooked spaghetti. Transfer the drained pasta directly into the pan containing the garlic and guanciale fat. Toss the pasta well to ensure it is thoroughly coated.
⏱️ 2 min
- 8
Remove the pan from the heat. Immediately pour the prepared egg mixture over the hot pasta. Toss the pasta vigorously and continuously to emulsify the sauce and create a creamy consistency. Gradually add the reserved pasta water, 1 tablespoon at a time, while continuously tossing, until the desired creamy consistency is achieved. The residual heat from the pasta will cook the egg yolks without scrambling them.
⏱️ 4 min
- 9
Return the crispy guanciale pieces to the pasta in the pan. Toss gently to combine.
⏱️ 1 min
- 10
Serve the pasta immediately. Garnish with more grated Pecorino Romano and freshly cracked black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio + Carbonara Pasta
- 200 g spaghetti
- 150 g guanciale, or pancetta, cut into small cubes
- 4 garlic, cloves, thinly sliced
- 2 egg yolks, large
- 50 g Pecorino Romano, grated, plus more for garnish
- a good amount black pepper, freshly cracked, plus more for garnish
- as needed olive oil
- a generous amount salt, for pasta water
- a pinch red pepper flakes, optional
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water, comparing it to the saltiness of the sea.
⏱️ 5 min - 2
While the water is heating, place the cubed guanciale (or pancetta) in a cold pan over medium-low heat. Render the guanciale until it is crispy and its fat has been released into the pan. Once crispy, remove the guanciale pieces from the pan, leaving the rendered fat behind.
⏱️ 8 min - 3
Add the thinly sliced garlic to the pan with the rendered guanciale fat. Add a pinch of red pepper flakes (if using) to the pan. Cook the garlic until it is fragrant, approximately 1-2 minutes, being careful not to burn it.
⏱️ 2 min - 4
Add the spaghetti to the boiling, salted water. Cook the spaghetti according to the package directions until it is al dente, typically 8-10 minutes.
⏱️ 10 min - 5
While the pasta cooks, prepare the Carbonara-style sauce. In a bowl, whisk together the egg yolks, the grated Pecorino Romano, and a good amount of freshly cracked black pepper. To temper the mixture, add about 2-3 tablespoons of the hot pasta water to the egg mixture, whisking constantly.
⏱️ 3 min - 6
Before draining the pasta, reserve approximately 1 cup of the starchy pasta water.
⏱️ 1 min - 7
Drain the cooked spaghetti. Transfer the drained pasta directly into the pan containing the garlic and guanciale fat. Toss the pasta well to ensure it is thoroughly coated.
⏱️ 2 min - 8
Remove the pan from the heat. Immediately pour the prepared egg mixture over the hot pasta. Toss the pasta vigorously and continuously to emulsify the sauce and create a creamy consistency. Gradually add the reserved pasta water, 1 tablespoon at a time, while continuously tossing, until the desired creamy consistency is achieved. The residual heat from the pasta will cook the egg yolks without scrambling them.
⏱️ 4 min - 9
Return the crispy guanciale pieces to the pasta in the pan. Toss gently to combine.
⏱️ 1 min - 10
Serve the pasta immediately. Garnish with more grated Pecorino Romano and freshly cracked black pepper.
⏱️ 1 min