Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 6 ounces pancetta or guanciale, diced
• 4 large egg yolks
• 1 cup grated Pecorino Romano cheese
• 1/2 teaspoon black pepper, freshly ground
• Salt to taste

Instructions

1. Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente.
2. While pasta cooks, fry pancetta in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from heat.
3. In a bowl, whisk together egg yolks, grated cheese, and black pepper.
4. Reserve 1 cup of pasta cooking water, then drain spaghetti.
5. Add hot spaghetti to the skillet with pancetta off the heat. Toss well.
6. Pour egg mixture over pasta and toss continuously for 1-2 minutes, adding pasta water a little at a time to create a creamy sauce.
7. Serve immediately with extra cheese and black pepper on top.

Notes

• Use room temperature eggs to prevent scrambling when mixing with hot pasta
• Guanciale is traditional but pancetta or bacon works as substitutes
• Work quickly after combining pasta and eggs to achieve creamy sauce without cooking eggs
• Reserve pasta water before draining as the starch helps create the sauce
• Serve in warm bowls to maintain temperature
• Do not refrigerate leftovers; carbonara is best eaten fresh