Spaghetti alla Carbonara

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

3/4 cup

Pancetta

or Guanciale or Good Quality Bacon

4 cloves

Garlic , finely chopped

3

Eggs

1/2 tsp

Kosher Salt

1/4 tsp

Ground Black Pepper

1 lb

Spaghetti

1 cup

Pecorino Romano Cheese , grated

1 handful

Fresh Parsley , chopped

1 pinch

Ground Nutmeg

Cooking Instructions

HIDE IMAGES

Step 1

Stack the Pancetta (3/4 cup) and using a very sharp knife, cut the stack into a 1/4 inch dice.

Step 2

Heat a large, heavy-bottomed pan over medium heat and add the Olive Oil (1 Tbsp) . When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasional until lightly golden.

Step 3

Then add the Garlic (4 cloves) , stirring constantly, cooking for 1 more minute. Turn off the heat and set aside. Do not pour off the fat, as it adds to the flavor and texture of the dish.

Step 4

Beat the large Eggs (3) in a bowl, adding the Kosher Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) , and Pecorino Romano Cheese (1 cup) . Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.

Step 5

Bring a large pot of generously salted water to a boil. Add the dried Spaghetti (1 lb) , and cook 7 -9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.

Step 6

Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.

Step 7

If using, add a pinch of Ground Nutmeg (1 pinch) and toss to combine.

Step 8

Garnish the dish with extra Pecorino and Fresh Parsley (1 handful) . Serve immediately.