pat's Recipe

Spaghetti Carbonara

Category: PASTA

1 box spaghetti
3 tablespoons kosher salt
6 fresh large egg yolks
2 tablespoons coarsely ground black pepper
kosher salt to taste
1/4 cup extra virgin olive oil
4 ounces pancetta or guanciale, chopped into
1/4-inch cubes
1/2 cup freshly grated Parmiagiano-Reggiano,
plus more for serving
1/4 cup Pecorino Romano cheese, grated

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons ksher salt.
Beat egg yolks with freshly ground black pepper and salt. Set aside.
Meanwhile, combine the pancetta and oil in a 12-14-inch saute pan and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes.
Cook the spaghetti according to the package instructions until tender yet al dente. Drain, reserving 2/3 cup of the pasta water.
Add the reserved pasta water to the pancetta and bring to a simmer over medium heat.
Add the spaghetti to the pancetta mixture, stir and toss well to coat. Stir in the cheeses.
Add the egg mixture and cook until eggs have thickened up, stirring constantly.
Serve with additional grated Parmigiano-Reggiano cheese on the side.
Serves 6.