Spaghetti Carbonara

Ingredients:

• 1/4-1/2 cup diced pancetta/bacon/Guanciale (whatever you can get your hands on)

• 1/2 lb of Spaghetti

• 3 egg yolks

• 1/3 cup Pecorino Romano

• 1/2 tsp cracked black pepper

Recipe:

1. Sauté pancetta in a large non-stick pan. The pancetta will release off a lot of fat, so no need to add oil to the pan.

2. Bring heavily salted water to a boil & add pasta. Cook a few minutes less than package instructions.

3. Combine egg yolks, Pecorino Romano & pepper in a large bowl and set aside.

4. Once pancetta has finished cooking, (should be crisp & golden) add 3 ladles full of starchy pasta water to the pan and let it reduce by half.

5. Add pasta to the pan with the pancetta and allow pasta to finish cooking until desired doneness (I did about 2 minutes).

6. Remove pasta & pancetta from heat and add to the large bowl with the egg yolk/cheese mixture. Mix VIGOROUSLY!!!! Feel free to season with salt or additional pepper if you feel necessary. Taste before seasoning. Pecorino Romano is VERY salty, so I do not find that this needs any additional salt.

7. Plate and enjoy 😊