Rob's Carbonara Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add the spaghetti and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat 1 tbsp olive oil in a large heavy skillet or sauté pan over medium heat.

Add the diced bacon and cook, stirring occasionally, until the fat renders and pieces are crisp and browned, about 6–8 minutes. Remove most of the bacon with a slotted spoon to a paper-towel-lined plate, leaving the fat in the pan (leave about 1–2 tbsp fat).

Increase heat to medium-high. Add the ground beef to the pan and break it up with a spatula. Cook until browned, about 4–5 minutes. Season lightly with 1/2 tsp of the black pepper.

Add the beef chorizo (remove from casing and crumble) and cook until cooked through and slightly browned, about 3–4 minutes more. Drain excess grease if there is more than 2 tbsp left in the pan, leaving enough to coat the ingredients.

Push meats to one side of the pan. Add the diced onion to the fat in the pan and sauté until translucent and softened, about 4 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to burn it.

Stir the meats, onion, and garlic together. Add 1 tsp freshly ground black pepper and continue to cook for 30 seconds to combine flavors.

Pour 1 cup dry white wine into the pan and deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half, 3–5 minutes, until slightly syrupy.

If using, add 1 fl oz heavy cream to the pan and stir to combine; cook 1 minute to warm through. Taste and add up to 1 tsp salt, as needed, remembering the cheeses are salty.

While the wine reduces (or immediately after), whisk together 3 large eggs, 1 egg yolk, and 1 cup grated Parmigiano-Reggiano (and 1 oz finely grated Pecorino Romano if using) in a medium bowl until smooth and slightly thickened. Season the mixture with a generous 1/4 tsp freshly ground black pepper.

Temper the egg mixture: with the pan off the heat (or on the lowest heat), add 2–3 tbsp of the hot meat-wine mixture or reserved pasta water into the eggs while whisking constantly to slowly raise their temperature. Repeat with another 2–3 tbsp so the eggs don’t scramble when combined with the hot pasta.

Add the drained hot pasta directly into the pan with the meat and wine reduction. Toss to combine and distribute the meats evenly.

Remove the pan from any direct heat. Pour the tempered egg-and-cheese mixture over the hot pasta and quickly toss or use tongs to coat the spaghetti. The residual heat will gently cook the eggs and create a silky, creamy sauce. If the sauce seems too thick or the pasta is dry, add reserved pasta water 1–2 tbsp at a time until the desired creamy consistency is reached (you will likely use 1/4–1/2 cup).

Stir in the reserved crisped bacon pieces and adjust seasoning with additional salt and freshly ground black pepper to taste.

Plate the carbonara immediately. Sprinkle each portion with the remaining grated cheese if desired, a drizzle of extra-virgin olive oil (optional), chopped fresh parsley, and a generous crack of freshly ground black pepper.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 2 days; gently reheat with a splash of water or milk to loosen the sauce.