Spaghetti Carbonara

Name: Spaghetti Carbonara
Ingredients: 2 tbsp. olive oil; 6 oz. pancetta or thick bacon; 1 small onion; 1 1/2 lb. spaghetti; 2 tbsp. coarse sea salt; 2 large egg yolks; 2 tbsp. chopped parsley; 13 c. grated Pecorino cheese; 13 c. heavy cream; 1/2 tsp. coarsely ground black pepper

10 ingredients

13 steps

Ingredients

2 tbsp. olive oil
6 oz. pancetta or thick bacon
1 small onion
1 1/2 lb. spaghetti
2 tbsp. coarse sea salt
2 large egg yolks
2 tbsp. chopped parsley
13 c. grated Pecorino cheese
13 c. heavy cream
1/2 tsp. coarsely ground black pepper

Directions

1

Heat olive oil in a large skillet over medium heat.
2

Add pancetta and cook 5 minutes.
3

Add onions and saute until both onions and pancetta are lightly browned.
4

Remove from heat.
5

Meanwhile, cook pasta according to package directions in boiling water with sea salt.
6

While pasta cooks, stir together yolks, parsley, and 1/3 cup of cheese.
7

Return pancetta and onions to medium heat; add cream and pepper and bring to a slow simmer.
8

Strain pasta, reserving 1 1/4 cups of pasta water.
9

Blend 1/4 cup of pasta water with yolk mixture, then stir into pancetta cream sauce.
10

Add 1/2 to 3/4 cup more of pasta water and simmer sauce until bubbling and slightly thickened, about 1 minute.
11

Return pasta to pot and toss with sauce.
12

If necessary, add more pasta water to make sauce creamy.
13

Serve with additional grated cheese on the side, if desired.