Ingredients
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Kosher Salt
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3 tablespoons extra-virgin Olive Oil
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3 ounces slab Bacon
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3 ounces Pancetta
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1 pound Spaghetti
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1 small Sweet Onion
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3 Garlic
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4 large Egg
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1 cup freshly grated Parmigiano-Reggiano Cheese
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¼ cup chopped fresh Italian Parsley
Directions
When making carbonara, it is essential to have all of your ingredients prepared and ready to go, and your guests seated at the table, as this dish is best served as soon as it is made. An escarole salad with the red wine vinaigrette works perfectly served with this dish.
Steps
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1
Done
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Bring a large pot of salted water to a boil. Heat a large skillet over medium heat. Add the oil, bacon, and pancetta and cook, stirring, until the fat has rendered and the bacon and pancetta begin to crisp, about 3 minutes. Add the pasta to the boiling water and cook according to package directions until al dente. Add the onion and garlic to the skillet and cook until the onion is softened, about 5 minutes. Pour off all but about 3 tablespoons fat and add 1 cup pasta water. Bring to a simmer and cook to reduce by half to create a sauce. |
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2
Done
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In a medium bowl, whisk the egg yolks with ½ cup of the cheese. Temper the egg yolks by slowly whisking in about ½ cup pasta water. |
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3
Done
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When the pasta is done, remove with tongs and add to the sauce with the parsley. Toss to coat the pasta with the sauce. Remove from the heat and pour in the egg yolk mixture, tossing vigorously to cook the yolks and coat the pasta, without curdling the sauce. Taste for salt; it may not need any as the bacon and cheese are salty. Add the remaining ½ cup cheese, toss again, and serve immediately. |
