Recipes Ingredients Meat & Poultry Pork Recipes Sfoglia's Spaghetti Carbonara 3.5 (2) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious pasta dish is courtesy of Ron Suhanosky. Ingredients ½ cup diced guanciale 1 teaspoon freshly ground black pepper Coarse salt 1 pound spaghetti 6 large egg yolks ¼ pound Parmigiano-Reggiano cheese, grated Directions Fill a large pot with water and bring to a boil over high heat. In a large skillet over medium heat, slowly cook guanciale until the fat has been rendered and the guanciale is crisp. Add pepper and remove from heat. Generously salt boiling water and return to a boil; add pasta. Cook pasta until al dente, according to package directions. Drain pasta, reserving 4 tablespoons of pasta water. Add reserved pasta water to skillet. Place skillet over low heat, add egg yolks, and gently swirl pan to combine. Add pasta and cheese; toss to coat. Serve immediately on warmed plates. Rate it Print