Spaghetti alla Carbonara

By mvjpfoley

Ingredients

• 2 tbsp olive oil
• 1/3 cup diced pancetta or bacon
• 3 egg yolks
• 1/2 cup freshly grated parmesan
• 3/4 tsp black pepper
• 1 tsp salt
• 1/2 lb spaghetti
• 1/4 cup reserved pasta water

Preparation

Step 1

Set a large pot of water over high heat for the spaghetti.
In a small skillet, heat 1 tbsp oil and cook the pancetta, stirring, for 5 minutes or until browned. remove from heat. Discard all but 1 tbsp of fat. ( If using bacon, brown it in a dry skillet until golden)
Set a large saucepan on the counter. Add the yolks. Sprinkle with cheese. Add the remaining 1 tbsp of oil and the pepper. Place the warm pancetta and 1 tbsp of fat from the pan at the sides of the pan.
When the pasta water is bubbling, add the salt and spaghetti. Stir and cook for 8 minutes or until pender but still has some bite.
Dip a heat proof measuring cup into the pot and remove 1/2 cup water. Drain the pasta without shaking the colander. Tip the pasta into the saucepan of eggs. Toss gently. Add as much as 1/4 cup cooking water to thin the sauce. If you like, set the pasta over the medium low heat for 30 sec., stirring without letting the eggs curdle. Add more salt, pepper and parmesan if you like.