Spaghetti Carbonara

Spaghetti Carbonara

Ingredients

12 ounces dried spaghetti

5 large egg yolks

1 large egg

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup freshly grated pecorino Romano

4 ounces diced pancetta

Freshly ground black pepper

Kosher salt, to taste

Directions

1. Preheat oven to lowest heat setting. Put serving bowls in the oven and heat until warm to the touch, about 5 to 10 minutes, removing only when the pasta is ready to be served.

2. Bring a large pot of salted boiling water to a rapid boil. Add pasta and cook until al dente. Reserve 1 cup of the used cooking water and set aside.

3. In a bowl, whisk together the egg yolks and the whole egg. Stir in cheeses and set aside until ready to use.

4. Heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 to 7 minutes. Remove from skillet and set aside.

5. Add cooked spaghetti to skillet and toss noodles in pancetta drippings. Add 1/2 cup of reserved pasta water. Turn off heat.

6. Working quickly, add egg/cheese mixture to noodles and keep tossing until combined and a glossy sauce has formed. Add more pasta water as needed.

7. Add cooked pancetta back into pot and stir until combined. Check for seasoning and add salt if needed.

8. Divide pasta into warmed bowls. Garnish with freshly ground black pepper, lemon zest and parsley (if using). Serve immediately.