Spaghetti Carbonara
Chef's Note
Use freshly grated cheese for the best results. The heat from the pasta cooks the eggs, so timing is crucial to avoid scrambling. Never add cream to carbonara - it's not traditional!
Instructions
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Prepare the Ingredients: Beat the eggs in a bowl and mix in the grated Parmesan and Pecorino Romano cheeses. Add a generous amount of freshly ground black pepper. Set aside.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
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Cook the Pancetta: While the pasta is cooking, cut the pancetta into small cubes. In a large skillet over medium heat, cook the pancetta until crispy and golden brown, about 5-7 minutes. Remove from heat.
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Combine Everything: Add the hot drained pasta directly to the skillet with the pancetta. Toss to coat in the rendered fat. Remove the pan from heat.
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Add the Egg Mixture: Working quickly, pour the egg and cheese mixture over the hot pasta. Toss vigorously and continuously for about 1 minute. The residual heat will cook the eggs and create a creamy sauce. Add reserved pasta water, a little at a time, if needed to achieve a silky consistency.
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Serve: Serve immediately with extra grated cheese and black pepper on top.