Classic Spaghetti Carbonara

Ingredients

• 400 g spaghetti
• 200 g pancetta
• 1 unit large egg
• 3 unit large egg yolks
• 1 cup Pecorino Romano, finely grated
• 1,5 tsp freshly cracked black pepper
• 1 tbsp extra-virgin olive oil
• 2 tbsp kosher salt (for pasta water)

Instructions

1. 1

   Bring a large pot of well-salted water (about 1 tbsp salt per 4 cups) to a rolling boil and add the spaghetti, stirring to prevent sticking.

2. 2

   While the pasta cooks, dice the pancetta into 1/4-inch cubes and add to a cold, dry skillet. Turn heat to medium and render slowly for 6-8 minutes until golden and crisp but not brittle.

3. 3

   In a bowl, whisk the whole egg, egg yolks, grated Pecorino, and a generous 1 tsp of freshly cracked black pepper until you have a thick, homogeneous paste.

4. 4

   When the pasta is 1 minute shy of al dente, reserve 1 cup of the starchy cooking water, then drain the spaghetti.

5. 5

   Off the heat, add the drained pasta directly to the skillet with the pancetta and toss to coat in the rendered fat.

6. 6

   Add 2-3 tbsp of the reserved pasta water to the egg mixture to temper it, whisking constantly until smooth and warm.

7. 7

   Pour the tempered egg mixture over the pasta, tossing vigorously with tongs so the residual heat cooks the eggs into a creamy sauce without scrambling.

8. 8

   Loosen with more pasta water, 1 tbsp at a time, until the sauce clings glossily to every strand.

9. 9

   Plate immediately, showering each portion with extra Pecorino and a final crack of black pepper.