Spaghetti Carbonara
Servings: 5 portions
Ingredients
- 30 grams parmesan cheese
- 30 grams romano cheese
- 4 egg yolks
- 1 whole egg
- 8 oz (240 g) pancetta, cut into large cubes
- 5 (20 g) garlic cloves, minced
- 2 tbsp canola oil
- black pepper
- 1 lb (454 g) spaghetti
Additionals
- 1 poached egg per serving
- chives, chopped
- parmesan cheese
- black pepper
Instructions
- Heat water, enough that will cover the pasta, in a large pot over high heat. When it comes to a boil, add 1 ½ tbsp of salt.
- While the water is heating, in a bowl combine the egg yolks, whole egg, half of the parmesan, half of the romano cheese, and about 1 tablespoon of pepper. Whisk together until well combined.
- Heat a deep pot over medium heat. Add the canola oil and allow to heat up. Add the pancetta and cook until crispy, about 8-12 minutes.
- Half way through, start cooking your pasta. You want to cook the pasta until al dente. Before pouring the pasta in a strainer, make sure to scoop up and set aside about 2 cups of the salted water.
- Back to the pot with the pancetta, add the garlic and cook for another 2 minutes. Add 1 cup of the pasta water and bring to a boil. Stir until the water begins to reduce. Add the pasta and stir together rigorously.
- Remove the pot from the heat and continue to stir. Carefully pour the egg mixture in and keep stirring. It is important that you keep stirring because you don’t want the eggs to scramble. Instead you are looking for a glossy sauce.
- Stir in the remain cheese. If the sauce appears to be too thick, add additional pasta water to the pasta to help thin out the sauce. Make sure to add water in small portions so you don’t make the sauce too runny. Taste and season with additional pepper or cheese if needed. You shouldn’t need to add any salt because the pasta water and pancetta should have you covered in that department.
- When serving a portion, place some pasta on a plate and top with a poached egg, chopped chives, and freshly grated parmesan and romano cheese.