SPAGHETTI CARBONARA
4 servings
Cook in a large pot of boiling salted water:
- 12 ounces dried spaghetti or linguine or 1 pound fresh
Meanwhile, cook in a small skillet over medium heat, stirring occasionally, until browned:
- 6 ounces diced bacon, pancetta, or guanciale
If desired, deglaze the pan with:
- (A splash of dry white wine)
Scrape up any browned bits. Set the skillet aside. Beat together in a small bowl:
- ⅔ cup grated Parmesan or Romano (about 3 ounces)
- 3 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Reserve ½ cup of the pasta water. Drain the pasta and return it to the hot pot off the heat. Immediately add the hot bacon and fat and the cheese mixture, stirring to coat thoroughly; the heat of the pasta will cook the eggs. Add the reserved pasta water if necessary to loosen the sauce. Taste and add more salt and pepper, if desired.