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Max's spaghetti alla carbonara

Max's spaghetti alla carbonara

The Secret:

Measure the salt in your pasta water exactly as the dish is naturally salty from the guanciale and pamesan cheese.

April 29, 2025

Audrey Luk

Serving Size: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

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Ingredients

  • 3 tbsp extra virgin olive oil
  • 8oz guanciale, pancetta, smoked bacon, thick cut and chopped (Guanciale is best.)
  • ½ cup dry white wine
  • 1 lb spaghetti
  • 2 Tbsp Diamond Crystal Kosher Salt or 1 Tbsp table salt, sea salt, or Morton's Kosher Salt
  • 3 eggs
  • ½ cup freshly grated Parmesan cheese
  • ½ cup freshly grated Pecorino-Romano cheese
  • 3 garlic cloves, minced
  • ¼ cup of hot pasta water

Instructions

  • Heat 3 tablespoons of oil in a large skillet over medium heat until shimmering, but not smoking. Add guanciale/pancetta/bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
  • Pour off 2 tablespoons of the hot fat into a small bowl with 1 teaspoon of black pepper. Discard the rest of the fat. 
  • Add the white wine to the meat and simmer until the alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from the heat and cover to keep warm.
  • Beat the eggs, cheeses, and garlic together. Set aside.
  • Bring 4 quarts of water to a rolling boil in a large Dutch oven or stockpot. 
  • Microwave a microwave-safe pasta bowl on high for 2 minutes or heat in the oven for 15 minutes at 200ºF. A cold bowl will interfere with your results.
  • When the water comes to boil, add the pasta and 1 tablespoon of table salt or 2 tablespoons of Diamond Crystal kosher salt. Stir to separate the pasta.
    Note: Measure the salt exactly because the dish is naturally salty from the pork and the cheese. 
  • Cook until al dente and reserve 1/2 cup pasta cooking water before draining pasta for about 5 seconds, leaving pasta slightly wet.
  • Pour 1/4 cup hot pasta water into the bowl with the egg/cheese/garlic mixture and whisk constantly until the cheese melts and a sauce forms. 
  • Transfer the drained pasta to the warmed serving bowl. If pasta seems dry, add some reserved cooking water and toss to moisten. Immediately pour the egg mixture over the hot pasta and toss well to combine. This cooks the egg/cheese/garlic sauce beautifully. Pour the bacon mixture over the pasta and toss to mix. Season generously with black pepper bloomed in guanciale/bacon fat, and toss well to combine. Taste for salt and serve immediately.

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