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Fettuccine Alfredo
Ribbons of pasta cloaked in a rich emulsion of butter and Parmesan cheese.
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Free recipe
Spaghetti Carbonara
Silky pasta coated in egg, pecorino, and crisp guanciale with plenty of black pepper.
In the kitchen
Ingredients
- 8 oz spaghetti
- 4 oz guanciale, diced
- 2 eggs
- 1 egg yolk
- 1/2 cup pecorino romano
- 1 tsp black pepper
- salt for pasta water
Method
- Crisp the guanciale slowly so it renders its fat.
- Whisk the eggs, yolk, and pecorino with plenty of black pepper.
- Toss the hot drained pasta with the guanciale off the heat.
- Stir in the egg mixture with a splash of pasta water until creamy.
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