Spaghetti Alla Carbonara

1. 1

   1. Fill a large stock pot (at least 8 quarts) with 5 quarts of water. Bring the water to a boil on high heat. Add the salt.

2. 2

   2. Heat a large skillet over medium heat. Add the pancetta or guanciale and render it for 8 minutes or until it is golden brown.

3. 3

   3. In a small bowl whisk together the egg yolks, chicken stock, and Parmigiano Reggiano.

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   4. Drop the spaghetti into the water and let it cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Near the end of cooking, dip a heatproof measuring cup into the water and remove 1/2 cup of the pasta cooking water.

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   5. Stir the water gradually into the egg mixture.

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   6. Drain the spaghetti and without rinsing it, tip it into the pancetta. Add the yolk mixture and cook over low heat for 1 minute. Add the butter and pepper. Taste for seasoning and add more salt, if you like. Adapted from Il Casale

No additional tips available.