A true Italian classic. The trick to perfect carbonara is to use the heat of the pasta to cook the egg mixture.
Bring a large pot of salted water to boil and cook spaghetti al dente.
Cut pancetta into small cubes and cook in a dry pan until crispy.
Whisk egg yolks, whole egg, and most of the pecorino together.
Drain pasta, reserving 1 cup of pasta water.
Add hot pasta to the pancetta pan (off heat).
Quickly pour egg mixture over pasta and toss vigorously.
Add pasta water a splash at a time until creamy.
Serve with extra pecorino and black pepper.
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