CLASSIC CARBONARA
With just a few quality ingredients, this Classic Creamy Carbonara is simple, elegant and guaranteed to make your eyes roll back in pure bliss with every bite.
ingredients:
1 lb (450 g) fresh or dry spaghetti
8 oz (225 g) pancetta diced
1 large garlic clove, skin in tact and smashed
4 large eggs
3/4 cup (75 g) pecorino romano, grated
1 tsp (5 ml) black pepper
instructions:
Bring a large pot of salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite). Do not drain the pasta.
In a small bowl, whisk together the eggs and three quarters of the grated pecorino.
Place the pancetta and garlic clove in a large skillet. Turn heat to medium and cook, stirring every minute, until the pancetta has browned, but not crisp, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.
Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the pancetta fat. Remove from heat and add about a ⅓ cup of the pasta water.
While stirring and tossing the pasta, pour in the eggs, continuing to toss until the spaghetti is well coated and glossy. Add additional pasta water if necessary, to get a creamy consistency.
To serve, use tongs to pick up a good serving of pasta. Place the tongs on a large spoon and twist to wrap them in the spaghetti. Place the spaghetti on a plate while twisting and slowly release the tongs, leaving a serving that resembles a bird’s nest. Sprinkle with additional pecorino Romano and black pepper.