About This Recipe:
I recently had spaghetti carbonara for the first time in the Catskills last weekend, and knew that I wanted to recreate it at home. The sauce was so simple and delicious, and did not make me miss tomato based sauces (even though I still prefer red vs white sauces.) What I love about spaghetti carbonara is that there are only 5 ingredients, and the sauce is interesting because it is made from just eggs and Pecorino. No milk or cream is used- who knew?! Traditionally guanciale is used, but that can be hard to find so pancetta works just fine. You could also use grated Parmesan, but I prefer the traditional Pecorino because it has a stronger flavor. The pancetta and Pecorino are salty enough so no need for any additional salt in my opinion!
Ingredients (4 servings)
-16 oz spaghetti
-4 oz pancetta, diced
-3 eggs + 1 egg yolk
-4 oz grated Pecorino Romano (1/2 cup)
Instructions (25 minutes)
1. In a large pot, bring water to a boil and cook the spaghetti until al dente.
2. While the spaghetti cooks, brown the pancetta in a skillet over medium heat. Fully cook the pancetta (about 5 minutes,) and then pour out any excess oil if desired. Turn off the heat and let cool slightly.
3. Beat the eggs and egg yolk in a small bowl, and then mix in 3 oz of the Pecorino. Reserve the remainder of the cheese for serving.
4. Once the spaghetti is done, add the spaghetti to the skillet with the pancetta (with the heat turned off.) Then pour in the egg and cheese mixture, and vigorously toss the spaghetti to create the creamy sauce. Add about 1/4 cup of the starchy pasta water to the skillet and toss until the sauce comes together. The residual heat from the spaghetti will cook the eggs with low enough heat to prevent them from scrambling.
5. Serve with the reserved Pecorino and season with black pepper.