Ingredients:
- 1 pound spaghetti
- 6 ounces pancetta or bacon, diced
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano Reggiano cheese
- 4 large egg yolks
- 1/2 teaspoon freshly ground black pepper
- Salt
- 1/4 cup chopped fresh parsley leaves (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water and drain the pasta.
- While the pasta is cooking, heat a large skillet over medium heat. Add pancetta and cook until crisp and golden, stirring occasionally, about 8-10 minutes.
- In a medium bowl, whisk together egg yolks, Pecorino Romano cheese, Parmigiano Reggiano cheese, and black pepper until well combined.
- Add drained pasta to the skillet with pancetta and toss to combine. Remove the skillet from heat and let cool for 1-2 minutes.
- Gradually pour the egg and cheese mixture over the pasta while tossing it constantly. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches the desired consistency.
- Season with salt to taste and sprinkle with chopped parsley leaves if desired. Serve immediately.
Enjoy your delicious Spaghetti Carbonara!
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