Spaghetti Alla Checca Or Spaghetti Carbonara? Recipe
Make Spaghetti Alla Checca Or Spaghetti Carbonara? Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For Spaghetti alla Checca (Fresh Tomato & Basil)
For Spaghetti alla Carbonara
Method
For Spaghetti alla Checca (Fresh Tomato & Basil)
- 1
Prepare pasta
Bring a large pot of water to a rolling boil, add 1.5 tsp salt. Cook 12 oz spaghetti until just al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 2
Prepare tomatoes
If using large tomatoes, core and dice into 1/2-inch pieces. If using cherry tomatoes, halve them. In a large bowl, combine tomatoes, minced garlic, torn basil leaves, 3 tbsp extra-virgin olive oil, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Let sit 10–15 minutes to macerate and bring out juices.
- 3
Finish pasta
Add the hot, drained spaghetti to the bowl with the tomato mixture. Toss vigorously to coat, adding up to 1/2 cup reserved pasta water a little at a time to loosen and create a light sauce that clings to the pasta. Add 1/2 cup grated Parmigiano-Reggiano and toss again. Adjust seasoning with salt and pepper to taste.
- 4
Serve
Divide among plates, drizzle with a little extra-virgin olive oil if desired, garnish with additional basil and grated cheese. Serve immediately.
For Spaghetti alla Carbonara
- 5
Prepare pasta and guanciale
Bring a large pot of water to boil and add 1.5 tsp salt. Meanwhile, place 6 oz diced guanciale (or pancetta) in a cold skillet, then set over medium heat. Cook, stirring occasionally, until fat renders and pieces are crisp and golden, about 6–8 minutes. If needed, add 1/2 tbsp olive oil to help rendering. Keep the rendered fat in the pan and remove from heat.
- 6
Cook pasta
Cook 12 oz spaghetti in the boiling salted water until just al dente. Reserve 3/4 cup of the pasta cooking water, then quickly drain the pasta.
- 7
- 8
Combine quickly off heat
Add the hot drained spaghetti to the skillet with the rendered guanciale (off the heat or with the pan removed from the burner). Toss to coat so the residual heat warms the pasta and guanciale. Working quickly, pour the egg-and-cheese mixture over the pasta and toss vigorously or stir with tongs to create a creamy sauce without scrambling the eggs. Add reserved pasta water a few tablespoons at a time as needed (up to 3/4 cup) to reach a silky, clingy consistency.
- 9
Adjust and serve
Taste and adjust with additional black pepper and a little grated Pecorino if desired. Serve immediately so the sauce remains creamy.