SPAGHETTI CARBONARA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 3 tablespoons olive oil
  • 8 oz.pancetta, cubed or sliced into small strips
  • 2 cloves garlic, sliced into medium pieces
  • 1 lb. dried spaghetti
  • 4 large organic egg yolks
  • ½ cup freshly grated Parmesan, plus more to garnish
  • ½ cup of freshly grated Pecorino Romano
  • salt and pepper
  • extra virgin olive oil, for finishing
  • parsley for garnish (optional)
Instructions
  1. Add the olive oil to a large pan and heat over medium-high heat. Once hot, cook the pancetta until browned and crisp.
  2. Add the garlic and saute with the pancetta for a few minutes. Remove the pancetta, garlic and rendered fat from the skillet and set aside for later use.
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1 minute less than indicated on the package. With a ladle, scoop some of the hot water from the boiling pasta, and set aside in a small bowl. Drain the pasta in a colander.
  4. Separate egg yolk from the white. Add the yolks, Parmesan, Pecorino and some freshly ground black pepper to a large bowl. Beat them together until combined. Whisk in the cooled pancetta with all of the fatty delicious oil.
  5. While the pasta is still hot, quickly add the sauce to the pasta and toss very well, then add a couple of very small scoops of the reserved pasta water to help create the carbonara sauce and its unique creaminess. It is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  6. Add more salt and pepper if needed. Garnish with some grated Parmesan, parsley and a drizzle of extra-virgin olive oil, and serve.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/spaghetti-carbonara/