Spaghetti Carbonara
Description
This pasta dish is an Americanized Italian dish that's delicious and easy to make. It's a wonderful dish to make on busy nights when you are hungry but have little time to make a meal.
Ingredients
salt
2 large eggs and 2 large yolks, at room temperature
1 oz. (about 1/3 packed cup) freshly grated Pecorino Romano cheese, plus more for serving
1 oz. (about 1/3 packed cup) freshly grated Parmesan cheese
freshly ground black pepper
1 T. olive oil
3 1/2 oz. pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch
12 oz. spaghetti
Directions
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Place a large pot of lightly salted water (no more than 1 T. salt) over high heat; bring to a boil.
Fill a large serving bowl with hot water to warm it up for serving; set aside.
In another bowl, whisk together the eggs, egg yolks and Pecorino and Parmesan cheeses. Season with a pinch of salt and a generous amount of black pepper.
Meanwhile, heat the oil in a large skillet over medium heat; add the meat; sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat; set aside.
Add pasta to the boiling water; boil until an little bit firmer than al dente.
Just before pasta is ready, reheat the meat in the skillet, if needed. Reserve 1 c. pasta cooking water; drain pasta; add to the skillet over low heat; stir for 1-2 minutes.
Empty the hot water from the serving bowl; dry it; add the hot pasta mixture. Stir in the cheese mixture, adding some reserved pasta water as needed for desired creaminess.
Serve immediately, dressing it with a bit more grated Pecorino cheese and pepper.
4 servings.