Classic Carbonara Pasta (Bacon, Egg, and Cheese Pasta)

Servings: 4

Ingredients

• 1 pound pasta (I prefer a long noodle for this dish)

• 4 ounces pancetta | bacon | guanciale, diced

• 2 tablespoons extra virgin olive oil

• 4 large eggs

• 2 large egg yolks

• 2 cups grated cheese - pecorino romano or parmesan

• Kosher salt

• Freshly cracked black pepper

To cook the pasta:

Place a large pot of water over high heat. If you want it to boil quickly, cover it. Once boiling, add a palm-full of salt (pasta water should taste like the Atlantic Ocean). Drop in the pasta and stir once to submerge and separate. Cook until al dente, about 8 minutes.

While the pasta cooks, assemble the sauce components:

Place a small pot over medium heat. Add in the pancetta and olive oil. Cook until the pork begins to simmer in the oil. You should see small bubbles, as the fat renders out of the pork and becomes one with the olive oil.

Meanwhile, in a small bowl whisk together the eggs, extra yolks, and cheese.

Once the pork is crispy and browned, remove from the heat and set aside.

Put it all together:

Place a saucepan over medium high heat. Add in 2 tablespoons of the pork fat and loads (at least ½ teaspoon) of black pepper. Toast the pepper in the oil, until you really smell it.

Use tongs to lift the pasta out of the boiling water and into the peppered pork fat. The pasta will sizzle as it lands - this is a good sound, as it means that pasta water is coming with the noodles. The pasta water will act as glue for the sauce to cling to the noodles. Once all of the pasta is in the pot, stir vigorously until it is shiny. Turn off the heat.

Add in the egg mixture and one small ladle full of pasta water. Stir vigorously. The heat of the pasta will gently cook the eggs as they become a silky sauce.

Add in the crispy pork bits, saving a few to garnish the top. Plate immediately or eat it straight out to the pan - YOLO.

Solo Tip: I love making this dish as dinner for one, because I always have eggs and cheese on hand. Rule of thumb: use about ½ cup of cheese per egg yolk, and at least 1 egg yolk per person.