Spaghetti Carbonara
Ingredients
12 oz. pancetta, cut into 1/4″ pieces
1 Tbsp. kosher salt
1 lb. spaghetti
5 large egg yolks
1 large egg
4 oz. finely grated Pecorino Romano (about 2 c.)
Freshly ground black pepper
Directions
In a medium skillet over medium low heat, cook pancetta, stirring occasionally, until golden brown and crispy, 20 to 25 minutes. Transfer pancetta to a paper towel-lined plate.
Meanwhile, in a large pot, combine salt and 10 cups water and bring to a boil. Cook spaghetti, stirring occasionally, until al dente, 8 to 10 minutes; reserve 1/2 cup pasta water.
While pasta cooks, in a large heatproof bowl, whisk egg yolks, egg, and cheese until just combined.
Immediately transfer spaghetti to egg mixture. Add pancetta and 1/4 cup pasta water and stir, adding 2 to 4 tablespoons more pasta water if sauce seems too thick, until cheese is melted and sauce is smooth; season with pepper.
