Spaghetti Carbonara

By Cyndi645

Ingredients

• 2 Tbsp olive oil
• 1 pound pancetta (diced into 1 inch cubes-)
• 1/2 tsp freshly ground black pepper
• 6 large eggs (at room temp)
• 1/2 c heavy cream (at room temp)
• 1 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1 lb spaghetti
• 2 Tbsp chopped fresh flat leaf parsley

Preparation

Step 1

In large sauté pan, heat the oil over a medium flame. When almost smoking, add the pancetta and sauté until golden brown and crispy, about 5 minutes. Stir in ¼ tsp of black pepper and remove the pan from the heat.

In a medium bowl, beat the eggs and cream. Stir in ¼ cup of the cheese, ½ tsp of salt and ¼ tsp pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm. Drain, do not rinse with water; you want
-Spaghetti Carbonara-

to retain the pastas natural starches that help the sauce adhere.

While pasta is still hot, return it to the pot and quickly toss with the browned pancetta, then the cream mixture. It’s important to work quickly while the pasta is still hot so the cream mixture will cook, but not curdle. Toss with the remaining cup of cheese and the parsley. Season the pasta with more salt/pepper to taste. Transfer the pasta to bowls and serve.