Pesto Spaghetti Carbonara

A quick twist on classic carbonara: crispy guanciale, spaghetti, and an eggy pesto sauce loosened with pasta water and finished with Parmesan and black pepper.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil over medium-high heat.

Step 2

Cook the guanciale in a large skillet, preferably nonstick, over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more.

Step 3

Meanwhile, add the spaghetti and kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes.

Step 4

Whisk the eggs and egg yolks together in a medium bowl until combined. Whisk in the basil pesto.

Step 5

When the guanciale is ready, transfer it to a plate with a slotted spoon. Add the black pepper to the fat in the skillet, turn off the heat, and stir to combine. Let cool for 1 minute.

Step 6

While whisking constantly, slowly stream 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water.

Step 7

When the spaghetti is ready, transfer it directly to the skillet with tongs (it’s OK if some water clings to the pasta). Add 2 tablespoons of the pasta water and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.

Step 8

While tossing the pasta constantly, slowly pour the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Add the guanciale and continue tossing until the sauce coats the pasta.

Step 9

If the sauce is too thin and not coating, turn the heat on to the lowest setting and cook, tossing constantly, until thickened slightly. Move the skillet around so any hot spots on the burner don’t scramble the eggs.

Step 10

Taste and season with more kosher salt and black pepper as needed. Serve immediately with grated Parmesan (or Pecorino Romano) and a few grinds of black pepper on top if desired.