Spellbinding Spaghetti Carbonara

Ingredients

• 8 oz spaghetti (the good stuff)
• 3 large eggs (farm-fresh if you can swing it)
• 1 cup grated Pecorino Romano (plus extra for sprinkling)
• 4 oz pancetta, diced (or bacon in a pinch)
• 2 cloves garlic, minced (because flavor)
• A splash of reserved pasta water
• A couple of cracks of black pepper (freshly ground, please)
• A pinch of salt (just a pinch, the pancetta’s salty)

Instructions

1. Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook for 8-10 minutes until al dente. Save a splash of pasta water before draining.
2. While the pasta cooks, whisk together eggs, grated Pecorino, and a generous amount of black pepper in a bowl. Set aside.
3. In a large skillet over medium heat, crisp up the pancetta until golden, about 5 minutes. Toss in the garlic for the last 30 seconds to fragrance the oil.
4. Kill the heat under the skillet. Quickly toss the drained spaghetti with the pancetta and garlic.
5. Pour the egg mixture over the pasta, stirring rapidly to create a silky sauce. If it’s too thick, loosen it with the reserved pasta water, a splash at a time.
6. Serve immediately with an extra sprinkle of Pecorino and another crack of black pepper on top.

Rich and velvety with crispy bites of pancetta, this carbonara is best eaten straight from the skillet—no plates needed. Try topping with a soft-poached egg for extra decadence.