⏳ Yield & Time

Yield: 1 servings

Preparation Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

🍽 Ingredients

• 100g Spaghetti
• 50g Pancetta
• 2 Eggs
• 1 Egg yolks
• 50g Pecorino Romano cheese
• To taste Black pepper

📖 Instructions

1. 1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining it in a colander. Set aside. It's super important to save this water; trust me on this one!
2. 2. Prepare the pancetta: While the pasta is cooking, chop the pancetta into small pieces. If it's really thick, you might even want to cut them in half again. In a large skillet or frying pan, cook the pancetta over medium heat until golden brown and crispy. Remove the pancetta from the pan using a slotted spoon, leaving the rendered fat in the pan. Set the crispy pancetta aside, but don't throw the fat away; we'll need that later!
3. 3. Whisk the eggs: In a large bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper. Whisk vigorously until the mixture is light and frothy. This is crucial for creating a smooth, emulsified sauce; don't rush this step!
4. 4. Combine everything: Once the pasta is cooked and drained, quickly add it to the pan with the rendered pancetta fat. Toss the pasta to coat it with the fat. Remove the pan from the heat immediately! It's really important to work quickly to prevent the eggs from scrambling.
5. 5. Add egg mixture and cheese: Gradually add the egg mixture to the hot pasta, whisking constantly. The residual heat from the pasta will cook the eggs and create a creamy sauce. If it gets too thick, add a little bit of the reserved pasta water at a time to thin it out.
6. 6. Add pancetta and serve: Stir in the crispy pancetta and a little more black pepper if needed. Serve the carbonara immediately, ensuring that each strand of spaghetti is beautifully coated in that rich, creamy sauce. Trust me, this is the best part!

📝 Notes

• Don't overcook the pasta, it should be al dente.
• Make sure your eggs are at room temperature for better emulsification.
• Work quickly to prevent the eggs from scrambling.
• Always use fresh ingredients for the best flavor!