Spaghetti Alla Carbonara

source: https://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe-1914140

Mains Italian

1 pound spaghetti
4 ounces pancetta, diced
2 large eggs
2 large egg yolks
1 cup grated Pecorino Romano cheese, plus more for serving
Freshly ground black pepper
Salt

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. While the pasta is cooking, cook the pancetta in a large skillet over medium heat until crisp. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the skillet.
  3. In a large bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and a generous amount of black pepper. Season with salt, but be mindful of the saltiness of the cheese and pancetta.
  4. Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the reserved pancetta fat. Toss to coat.
  5. Remove the skillet from the heat. Immediately pour the egg mixture over the hot pasta and toss quickly and continuously to create a creamy sauce. Add a little pasta water at a time if needed to adjust the consistency of the sauce.
  6. Stir in the cooked pancetta. Serve immediately, topped with more grated Pecorino Romano cheese and freshly ground black pepper.