Classic Spaghetti Carbonara Recipe

• In a large pot, heat 6 qt. water and add 3 Tbsp. salt.
• While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" 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.
• Stir in remaining grated cheese, then add several cranks of pepper.
• Working next to the 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.
• 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 the same heatproof measuring cup.
• Add 1 cup reserved pasta cooking liquid to the Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to the Dutch oven.
• Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes.
• Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into the 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.
• Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Test your knowledge of preparing the classic spaghetti carbonara with this quiz. From prepping the ingredients to cooking the pasta and creating the perfect creamy sauce, see how well you know the steps to make this Italian favorite.