Spaghetti Carbonara

Ingredients

10 oz Dried Spaghetti

1 Egg

3 Egg Yolks

~1 oz Finely Grated Parmigiano Reggiano

~1.5 oz Finely Grated Pecorino Romano

Lots of Freshly Cracked Black Pepper (I like ~2 Tsp worth)

1 Tbsp Olive Oil

3 oz Pancetta or Guanciale

Preparation

This simple Roman dish is so amazing. While many are intimidated by making this dish, follow this recipe for a flawless execution every time!

1. Bring a pot of water to a boil. While that happens whisk together the eggs, egg yolks, cheese and black pepper in a bowl and set aside.

2. When the water is at a rolling boil, place the pasta in the water and cook for ~1 minute less than al dente (we will finish cooking in the pan). Make sure to reserve ~1 C pasta water!

3. While the pasta cooks, place your olive oil, pancetta or guanciale in a cold pan on medium heat. Let the fat render out and cook until crispy ~5 minutes. The timing should work out so that the pork is done when the pasta is. If not simply remove from heat until the pasta is done.

4. When the pasta is ready and the pancetta/guanciale is crispy, transfer the past to the pan with about 1/2 C of pasta water. Cook on medium heat and stir constantly. This will finish the pasta, make an emulsion with the fat and deglaze the pan all in one step.

5. Transfer the pasta / pork mixture to a very large pan and allow it to cool for a minute or two. You want it still hot but not straight out the pan hot.

6. Then add 1/4 C of pasta water and the egg mixture to the pasta and stir vigorously with tongs or large fork. The pasta water, fat and egg/cheese mixture should turn into this silky sauce. Do not do this in a hot pan over heat, the eggs will cook and you will get scrambled egg pasta! Add more pasta water if it is too thick.

7. Top with some more cheese and pepper and enjoy!