Carbonara Recipe

Carbonara Recipe

Ingredients

1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/4-inch pieces
2 tablespoons kosher salt
1 pound spaghetti
3 eggs plus 1 large egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
Freshly ground black pepper to taste

Directions
1. Heat up the olive oil in a large skillet over medium heat until it ripples. Add the pancetta and cook, stirring often, until crisp. Slide the pan off the heat and forget about it for a few minutes.2. Meanwhile, bring 6 quarts of water to a boil in a large pot. Add the salt and the spaghetti and cook, stirring often to prevent the pasta from clumping, until al dente. Drain, reserving 3/4 cup of the pasta cooking water.

3. Working quickly, move the hot spaghetti to the skillet with the pancetta and place over very low heat. Immediately add the beaten eggs, half of the cheese, and toss well. Add just enough of the reserved pasta water to make the mixture lusciously creamy. Sprinkle generously with pepper and serve at once. Pass the remaining cheese at the table.

Twitter Feed