Pasta Carbonara

Name: Pasta Carbonara
Prep time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips; 1 large egg, plus 3 egg yolks; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving; 1 pound spaghetti

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Prep Time: 20 minutes

Total: 30 minutes

Author : Riley Wofford

Ingredients

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1 tablespoon extra-virgin olive oil4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips1 large egg, plus 3 egg yolks1/4 cup heavy creamKosher salt and freshly ground black pepper1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving1 pound spaghetti

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Instructions

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Step 1

In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.

Step 3

Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.