Jacob's Spaghetti Carbonara
March 30, 2020
- 16 ozs Spaghetti, thick, preferably no. 7
- 5 ozs Pancetta, diced
- 4 Large eggs plus one yolk
- 3 1/2 ozs Pecorino Romano cheese, grated
- 3 1/2 ozs Parmigiano-Reggiano, grated
- Fresh ground black pepper
- Place the pancetta in a room temperature large skillet, then start heating at medium heat. Cook the pancetta until it's not quite crisped (around 90% done), then turn the heat off.
- Boil a large pot of water with some salt. Cook the spaghetti per the instructions on the box.
- Prepare the egg/cheese mixture: Thoroughly mix the egg and cheese until it's an even consistency. Add pepper to the egg/cheese mixture (more pepper can be added once the dish is plated).
- Once the spaghetti is finished cooking, place it into the now cooled down fried pancetta pan. Quickly toss with tongs to coat the spaghetti in the pancetta drippings. Once coated, start pouring in the egg/cheese mixture, continuously tossing with the tongs. Once the spaghetti is evenly coated, serve on plates. Pancetta left in the pan can be scooped up and placed on the spaghetti (along with any residual sauce left in the pan).
- Serve with Caesar salad and some Pinot Noir Blanc from Kramer Vineyards!