spaghetti carbonara

IngredIenTS: ServeS 6

1 box BArILLA Spaghetti
3 tablespoons kosher salt (optional)
6 fresh large egg yolks
2 tablespoons coarsely ground black pepper
To taste kosher salt (optional)
¼ cup extra virgin olive oil
4 ounces pancetta or guanciale, chopped
into ¼-inch cubes
½ cup freshly grated Parmigiano-reggiano,
plus extra for serving
¼ cup Pecorino romano cheese, grated

PrePArATIOn
• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher
salt (optional).
• BEAT egg yolks with freshly ground black pepper and salt. Set aside.
• Meanwhile, COMBINE the pancetta and oil in a 12- to 14-inch sauté pan and cook
over medium-high heat until the pancetta has rendered some of its fat and is lightly
browned, about 7 minutes.
• COOK the Spaghetti according to the package instructions until tender yet al dente.
Drain, reserving ²/
³ cup of the pasta water.
• ADD the reserved pasta water to the pancetta and bring to a simmer over
medium heat.
• ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in
the cheeses.
• ADD the egg mixture and cook until eggs have thickened up, stirring constantly.
• SERVE with additional grated Parmigiano-Reggiano cheese on the side.