Spaghetti Carbonara by Simply Recipes

Ingredients

• 1 lb spaghetti
• 6 oz pancetta, diced
• 4 large eggs
• 1 cup grated pecorino romano cheese
• 1/2 cup grated parmesan cheese
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil (optional, if pancetta is lean)
• 1/2 tsp salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, whisk the eggs and both cheeses together in a medium bowl until well combined. Stir in the black pepper.
3. Add the spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
4. While the pasta cooks, add the diced pancetta to a large skillet over medium heat. Cook, stirring occasionally, until crispy and browned, about 5-7 minutes. If the pancetta is very lean, add 1 tablespoon of olive oil to help it render. Remove the skillet from the heat once the pancetta is cooked.
5. Before draining the pasta, reserve about 1.5 cups of the starchy pasta water. Drain the spaghetti well.
6. Add the drained spaghetti directly to the skillet with the rendered pancetta. Toss to coat.
7. Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously and vigorously to emulsify the sauce and prevent the eggs from scrambling. The heat from the pasta will cook the eggs. If the sauce seems too thick, gradually add small amounts of the reserved pasta water, about 1/4 cup at a time, tossing until the sauce reaches a creamy consistency.
8. Serve immediately, garnished with extra Pecorino Romano and black pepper, if desired.