Spaghetti Carbonara

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 lb spaghetti
• 8 ounces pancetta or 8 slices thick cut bacon, diced
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups freshly grated pecorino romano cheese
• salt & freshly ground black pepper, to taste
• 1/2 cup reserved pasta water (from cooking spaghetti)

Recipe

• 1 cook pasta according to package instructions or until al dente.
• 2 while pasta is cooking, heat a large skillet on medium-high heat. add the pancetta (or thick cut bacon) and cook until crisp (approximately 6 minutes). remove all but 1 tablespoon of the fat.
• 3 reserve 1/2 cup of the pasta water and then drain the pasta. add the past to the skillet of pancetta and toss to combine.
• 4 in a large bowl, whisk the eggs with the egg yolks. turn off the heat under the skillet, add the eggs and 1 cup of cheese, and toss thoroughly to combine. add the reserved pasta water as needed to thin the sauce to the desired consistency. season with salt and a generous amount of freshly ground black pepper, to taste.
• 5 serve immediately with the remaining 1/4c of cheese sprinkled on top.