Though many people travel to Rome to experience the Colosseum, for me, there’s only one reason to make the trip: carbonara! Like other Italian classics bucatini all'Amatriciana and cacio e pepe, eating a bowl of silky, rich, perfectly salty carbonara is life-changing.
Ingredients
- 12 oz.
pancetta, cut into 1/4" pieces
- 1 tbsp.
kosher salt
- 1 lb.
spaghetti
- 5
large egg yolks
- 1
large egg
- 4 oz.
finely grated Pecorino Romano (about 2 c.)
-
Freshly ground black pepper
Description
- Step 1In a medium skillet over medium low heat, cook pancetta, stirring occasionally, until golden brown and crispy, 20 to 25 minutes. Transfer pancetta to a paper towel-lined plate.
- Step 2Meanwhile, in a large pot, combine salt and 10 cups water and bring to a boil. Cook spaghetti, stirring occasionally, until al dente, 8 to 10 minutes; reserve 1/2 cup pasta water.
- Step 3While pasta cooks, in a large heatproof bowl, whisk egg yolks, egg, and cheese until just combined.
- Step 4Immediately transfer spaghetti to egg mixture. Add pancetta and 1/4 cup pasta water and stir, adding 2 to 4 tablespoons more pasta water if sauce seems too thick, until cheese is melted and sauce is smooth; season with pepper.
