Spaghetti Carbonara

Italian · 25m · 4 servings

Ingredients

• 14.1 oz spaghetti
• 7.1 oz pancetta
• 4 egg yolks
• 1 egg white
• 1¼ cups (100g) parmesan
• 2 tsp black pepper
• 1 tbsp salt

Steps

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti 2 minutes under the package time.
2. Render the pancetta in a wide pan over medium heat until crisp. Keep the fat in the pan.
3. Whisk the yolks, the extra white, grated parmesan, and a lot of black pepper into a thick paste.
4. Lift the pasta into the pancetta pan with a splash of cooking water. Off the heat, toss in the egg mixture until glossy. Serve at once.

Work off the heat when you toss — residual pasta water makes the sauce, not cream.