Recipe

Lunch

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Salt
Spaghetti Pasta
Smoked Pancetta Slices
, diced
Eggs
, yolks only
Parmesan Cheese
, plus extra to garnish
Black Pepper
, ground

Classic Carbonara

Total time: 15 min
Servings: 2
Equipment: Stove
  • 1/8 tsp. Salt
  • 2 oz. Spaghetti Pasta
  • 1/2 c. Smoked Pancetta Slices, diced
  • 3 Eggs, yolks only
  • 1/4 c. Parmesan Cheese, plus extra to garnish
  • 1/8 tsp. Black Pepper, ground
  • Bring a medium pot of salted water to a boil. Add the pasta and cook according to package directions.
  • Meanwhile, warm a medium skillet over medium heat. Add the pancetta and cook 4–5 minutes, until crispy. Hold the pancetta and the rendered fat in the pan.
  • In a medium bowl, whisk together the egg yolks, ¼-cup of Parmesan, and the pepper. Whisk 2 tablespoons of the water from the pasta pot into the egg yolk mixture.
  • Drain the pasta and immediately add it to the bowl with the egg yolks. As soon as the pasta goes in the bowl, stir it with a set of tongs until the sauce is creamy. Add the pancetta along with 1 teaspoon of fat from the pan and continue to stir for another minute.
  • Taste the pasta and season with salt, if needed. Put the pasta in a serving bowl and top with the remaining 1 tablespoon of Parmesan.