Spaghetti alla Carbonara from Mario Batali
Updated: Jan 4
Every year, a guest chef makes an appearance to demonstrate a dish. From Pete Fountain to Dom DeLuise and even chef Warren Leruth, these chefs donate their time to preform at the Chef’s Charity. Here is the demonstrated recipe from 2005 by Chef Mario Batali
8 ounces Guanciale (may substitute Pancetta or good Bacon)
1 pound dry Spaghetti
4 Eggs, separated
Freshly ground Black Pepper, to taste
1 cup grated Parmigiano-Reggiano cheese
In a 12 to 14 inch sauté pan, render and brown guanciale until crispy and golden. Don not drain fat from pan; set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti according to the package directions, until tender yet al denté, reserving the pasta cooking water.
Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.