Spaghetti Carbonara

serves 6

1 lb dry spaghetti

1 tablespoon olive oil

4 oz pancetta diced

5 extra large egg yolks

1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

1/2 cup freshly grated Pecorino Romano

1/2-1 cup reserved pasta water

Kosher salt and freshly ground black pepper to taste

chopped fresh Italian parsley

In a medium sauté pan, heat the oil over medium high heat.  Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes.  Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the manufacturer's direction.

Meanwhile, in a large bowl, mix together the eggs and cheese.  Reserve 1 cup of the pasta water.  Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce.  Add 1/2 cup of the reserved pasta water and toss to coat.  Add additional pasta water if needed to reach desired consistency.  Season with salt and freshly ground black pepper.  Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese.  Enjoy!

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