Spaghetti Carbonara
Ingredients: Spaghetti, Eggs, Egg yolks, Parmesan cheese, Pecorino cheese · 25 min cook time · 650kcal · ~₩12,950
Ingredients
200g Spaghetti, 1whole Eggs, 5ea Egg yolks, 50g Parmesan cheese, 50g Pecorino cheese, 100g Pancetta, 5g Black pepper, 10g Salt, 1pinch Lemon zest, 1tbsp Chopped parsley
Instructions
1. Heat serving bowls in a low oven until warm to the touch.
2. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Before draining, reserve about a cup of pasta water.
3. In a bowl, whisk together five egg yolks and one whole egg. Stir in the Parmesan and Pecorino cheese. Set this mixture aside.
4. Add the pancetta to a skillet over medium heat. Cook until golden brown and crispy. Remove the pancetta from the pan, leaving the rendered fat behind.
5. Transfer the cooked spaghetti directly into the skillet with the pancetta fat. Toss it in the fat and add half a cup of reserved pasta water.
6. Turn off the heat. Working quickly, add the egg and cheese mixture, then toss continuously. If it starts to look too thick, add a splash of pasta water. Keep tossing until every strand is coated in a glossy, silky sauce.
7. Add the crispy pancetta back into the pan. Taste before adding any salt. Finish with freshly cracked black pepper, and if desired, a little lemon zest and chopped parsley.
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