When I’m feeling extra cheerful and want to treat myself, I whip up a creamy Carbonara. It’s a little indulgence that always makes a good day even better!
Classic Spaghetti Carbonara
Ingredients
- 8 oz spaghetti
- 4 oz pancetta or bacon, diced
- 2 large egg yolks
- 0.5 cup grated Pecorino Romano cheese
- Black pepper to taste
- 2 tbsp pasta water (reserved)
Steps
- Cook spaghetti according to package directions. Before draining, reserve 2 tbsp of pasta water.
- While pasta cooks, crisp pancetta in a skillet over medium heat. Remove pancetta and drain excess fat.
- In a bowl, whisk egg yolks, Pecorino Romano, and a generous amount of black pepper. Slowly whisk in reserved pasta water.
- Add drained hot spaghetti to the skillet with the pancetta. Pour egg mixture over pasta, tossing quickly until creamy. Serve immediately.