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The Perfect Spaghetti Carbonara
Steps
- Bring a large pot of water to a boil. Don't add the spaghetti yet.
- In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.
- Meanwhile, heat oil in a large skillet over medium heat, add the pancetta, and sauté until the fat just renders, and it's crispy. Remove from heat and set aside.
- Cook the spaghetti until al dente. Just before pasta is ready, reheat pancetta in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, garnishing with a bit of additional grated pecorino and pepper.
Originally published at whatsgabycooking.com. Reproduced for personal collection.
