Spaghetti Carbonara
A quick and easy comfort food type of meal
Ingredients
- 1 pound spaghetti
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese or split it with pecorino Romano plus more for serving
- 3½ ounces pancetta, bacon or guanciale diced in ¼ inch pieces
- 1 tablespoon olive oil
- 1 clove garlic minced
- Kosher salt and black pepper
Instructions
- In a large pot fill with water and a tablespoon of salt. Cook the pasta according to the directions on the package. Reserve at least a cup of the pasta water
- In a large skillet add the olive oil and the bacon of your choice. Cook until browned. Turn off the heat and add the minced garlic let it heat up for 30 seconds or so. remove and set aside. Pour off some of the grease if there is too much. You'll want to leave a tablespoon or so.
- In a small bowl add the egg and yolks whisk till combined. Add the Parmesan cheese a pinch of salt and ½ teaspoon black pepper. Whisk and set aside
- with the heat off add the bacon and garlic back into the large skillet,
- Once the pasta is cooked, take out the reserved water; then drain. Add the drained pasta to the skillet, while stirring add the egg mixture slowly. You want this off the heat so the eggs don't cook and curdle. Mix well add the reserved pasta water, keep mixing to all is combined. Serve immediately with additional grated cheese.