Simple Spaghetti Carbonara
- 3 tbsp. kosher salt, plus more
- 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- 2 oz. Parmesan
- 4 large egg yolks
- 2 large eggs
- freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1 lb. spaghetti, bucatini, or rigatoni
- Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
- While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1 x ¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
- Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
- Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
- Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
- Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
- Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
- Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
- Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
- Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
© Recipe courtesy of Claire Saffitz from Bon Appétit
MARCH WINE CLUB:
Casas del Toqui
Barrel Series Pinot Noir
Cachapoal Valley, Chile
MELLOW WINE STYLE
Varietal: 100% Pinot Noir
Analysis: 14% alcohol / volume
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 6 months
Closure: Screw cap
Pairing: Serve between 57.2ºF-60.8ºF with pasta or a variety of cheeses
Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. The majority of Casas del Toqui’s vineyards are located in Alto Cachapoal, about 100 kilometers south of Santiago. Here, the alluvial soils and the Mediterranean climate provide ideal conditions for grapevines.