Ingredients: |
Ingredients: salt for pasta water
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice*
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan or Parmesan Reggiano
1/2 cup grated Pecorino
freshly ground black pepper
4 green onions, cut on a bias
* If you put the pancetta in the freezer for 15 minutes, it's much easier to cut.
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Directions: |
Directions:Bring a large pot of salted water to a boil over medium heat. Use a pasta insert if you have one.
Add 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta on a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.
Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
When the pasta is almost done, return the pan with the pancetta to a medium heat. Remove the pasta from the cooking water, and use tongs to toss the pasta into the pancetta, making sure the pasta is well coated with the remaining fat in the skillet. Turn off the heat again and Immediately stir the egg mixture into the pasta, seasoning well with cracked black pepper. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
Garnish with sliced green onion and serve immediately. |
This recipe for Spaghetti Carbonara is from