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Here is what you'll need!

Spaghetti Carbonara
Servings: 4-6

INGREDIENTS
1 pound spaghetti
6 ounces pancetta or guanciale, cut into ¼" cubes
1 tablespoon extra virgin olive oil
1 tablespoon salt
½ tablespoon freshly ground black pepper
2 jumbo eggs, room temperature
2 egg yolks, room temperature
½ cup Pecorino Romano cheese, freshly grated
½ cup Parmigiano-Reggiano, freshly grated
1 garlic clove, peeled

Garnish
Italian parsley, chopped

PREPARATION
Bring a large pot of water to a boil.
Once boiling, add the salt, then the pasta and stir to avoid sticking. Cook according to the time on the package, minus two minutes.
Heat a large, tall sided frying pan over medium heat. Add extra virgin olive oil and the pancetta or guanciale, and saute until just turning crisp, stirring frequently.
Smash the garlic clove with your palm and add to the frying pan with the pancetta.
In a bowl or measuring cup, whisk the eggs with the egg yolks. Add the black pepper and half of the Pecorino-Romano, Parmigiano-Reggiano and stir to combine.
Check the pasta for doneness, you want it to be very al dente.
Take the frying pan off the heat. Add the pasta and about a ½ cup of pasta water to the frying pan with the pancetta.
Add the egg/cheese mixture to the pan and quickly stir and shake the pan to avoid scrambling the eggs. To thin out the sauce, add more pasta cooking water, the starch from the water will make the sauce nice and silky!)
Sprinkle over the rest of the cheese and parsley and stir until the cheese is melted. Serve Immediately!


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