Spaghetti Carbonara
 
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 lb. spaghetti
  • 8 oz. pancetta or bacon, small dice
  • 1 clove garlic, thinly sliced lengthwise *optional
  • 1 Tablespoon olive Oil
  • 3 egg yolks
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmigiano-Reggiano, plus more for serving
  • ¼ - ½ teaspoon fresh cracked black pepper (to taste)
  • ½ teaspoon salt
Instructions
  1. Cook spaghetti following directions on box. Before you drain, set aside about a cup of pasta water.
  2. Meanwhile, in a medium bowl, combine egg yolks, heavy cream, cheese, pepper, and salt. Set aside.
  3. In a skillet, cook pancetta until rendered crisp. Discard excess oil.
  4. Add garlic to the pan and cook for 30 seconds. Do not burn the garlic!
  5. Turn off heat and in pan, add hot, drained pasta to the bacon mixture and quickly add egg mixture. Using tongs, combine so that sauce coats pasta thoroughly and is smooth and creamy. If it's too runny, keep over low heat and toss a little more until it thickens. If you need to thin the sauce, mix in a splash of the reserved pasta water.
  6. Check seasonings and serve immediately.
Notes
* save a cup of pasta water to thin out sauce if necessary
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/spaghetti-carbonara/