Servings: 2
Ingredients
- ½ Box 1lb. Your favorite Spaghetti
- ¼ lb. Guancale or Pancetta Bacon will do in a pinch
- 2 Large Egg Yolks
- ¼ Cup Pecorino Romanao Cheese
- 2 Cloves Fresh Garlic
- 1 tbsp Coarsely Ground Pepper
- Salt to taste
Instructions
- Cook the Pasta: - Boil a large pot of salted water. Cook the pasta until al dente according to the package instructions. Remember to save about 1 cup of pasta water before draining.
- Prepare the Sauce: - While the pasta is cooking, heat a large skillet over medium heat. Cook the 1/4 lb pancetta or guanciale until crispy, about 5-7 minutes. Add minced garlic, if using, for the last minute of cooking. Then, remove the pancetta from the skillet and set it aside, leaving the rendered fat in the skillet.
- Mix Eggs and Cheese: - In a bowl, whisk together the 2 egg yolks and 1/4 cup grated cheese until well combined. Season with a bit of black pepper.
- Combine Pasta and Sauce: - After draining the pasta (remember to save some pasta water), add it to the skillet with the pancetta fat (heat off or very low) to avoid scrambling the eggs). Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Finish and Serve: - Stir in the crispy pancetta. Season with additional black pepper and salt if needed. Serve immediately with extra grated cheese on top, and garnish with chopped fresh Italian parsley if desired.
- Tips:- To achieve a smooth carbonara sauce, combine the hot pasta with the egg mixture off the heat to prevent the eggs from scrambling.- If you don’t have Pecorino Romano, Parmesan is a good substitute; however, it will give a slightly different flavor. -Make sure the cheese is finely grated. This will ensure it emulsifies completely with the egg yolks
Video
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