Carbonara Recipe
pancetta, parmigiano reggiano, black pepper, egg yolk
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
- 2
Prepare the Pancetta
While the spaghetti is cooking, dice the pancetta into small pieces. In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside, keeping the rendered fat in the pan.
- 3
Mix the Egg Yolks and Cheese
In a mixing bowl, combine the egg yolks and grated Parmigiano Reggiano. Whisk together until smooth. Add the black pepper and mix well.
- 4
Combine Everything
Once the spaghetti is cooked, reserve about 1 cup of pasta water. Drain the spaghetti and add it directly to the skillet with the pancetta over low heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to ensure the eggs cook gently and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Serve
Plate the carbonara and garnish with extra grated Parmigiano Reggiano and a sprinkle of black pepper. Serve immediately.
