🍝 Spaghetti carbonara

Ingredients

• Spaghetti (dried)100 g
• Pancetta38 g
• Egg (whole)50 g
• Pecorino Romano20 g

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente per package time, usually 8-10 minutes.
2. While pasta cooks, cut pancetta into small cubes. Render in a dry skillet over medium heat until crispy and the fat releases, 5-7 minutes. Remove from heat.
3. In a bowl, whisk together whole eggs, grated Pecorino Romano, and a generous amount of freshly cracked black pepper until smooth.
4. Reserve 1 cup of pasta cooking water, then drain. Immediately toss the hot pasta into the skillet with pancetta and rendered fat — heat off.
5. Pour the egg-cheese mixture over the hot pasta, tossing rapidly to coat. Residual heat cooks the eggs into a silky sauce. Add reserved pasta water 1 tablespoon at a time until creamy.
6. Plate immediately, top with extra grated Pecorino and a final crack of black pepper. Serve at once.