Pancetta Carbonara
This Pancetta Carbonara is reminiscent of a bacon egg and cheese breakfast sandwich, but turned to pasta; it's a classic Italian dish laced in a silky golden sauce made of eggs, fragrant hard cheese, pork, and black pepper. Its delicious and, if you ask any pasta traditionalists, it's a timeless classic worth fighting for.
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet
- 1 Large Pot (For Pasta)
Ingredients
- 1 tbsp olive oil
- 3 large eggs room temperature
- 3 egg yolks room temperature
- ½ cup grated parmesan packed in the cup tightly
- ½ cup grated pecorino packed in the cup tightly
- 3½ oz pancetta sliced into square pieces, can be substituted for bacon or guanciale
- 3/4 box/bag spaghetti (I prefer thick spaghetti)
- sea salt to taste
- black pepper to taste
Instructions
- Put a large pot of water over high heat and bring to a boil.
- Whisk together the eggs, yolks, parmesan, pecorino, a pinch of salt, and generous black pepper in a large mixing bowl. Set aside.
- Heat olive oil in a large skillet on medium-high heat. Toss in the pancetta and cook until the pork is crisp on the ends and the fat renders.
- Add the pasta to the water and cook until slightly al dente. Reserve about ½ cup of the starchy pasta water and then strain the pasta.
- Reheat the pancetta if needed and toss the pasta in the skillet on a low heat. Stir for 1-2 minutes.
- Remove the pasta from the heat and elt sit for 1 minute. Add cheese and egg mixture and start stirring quickly, adding small bits of the reserved pasta water as needed for creaminess.
- Serve with pecorino and parmesan on top and enjoy!
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