Spaghetti Carbonara

Yields: 4 servings | Recipe by Ian Fisher (New York Times Cooking)

Ingredients:

2 large eggs and 2 large yolks, room temperature

⅓ packed cup grated pecorino Romano (equivalent to 1 oz), plus additional for serving

⅓ packed cup grated Parmesan (equivalent to 1 oz)

Pinch of salt

Freshly cracked ground black pepper

1 tbsp olive oil

3.5 ounces of pancetta or bacon, sliced into pieces about ¼ inch thick by ⅓ inch square

12 ounces spaghetti (about ¾ box)

Steps:

1. In a mixing bowl, whisk together the eggs, yolks, pecorino, and Parmesan. Season with a pinch of salt and generous freshly cracked black pepper.

2. Place a large pot of lightly salted water (no more than 1 tbsp salt) over high heat, and bring to a boil.

3. Meanwhile, heat oil in a large skillet over medium heat. Chop your pork into small pieces roughly ½ inch in size.

4. Add the pork to the pan, and sauté until on the edge of crispness but not hard. Remove from heat and set aside.

5. When water has reached a rolling boil, pour about 1 cup of the water into a large bowl for serving before adding your pasta into the pot.

6. Cook the pasta until a bit firmer than al dente. Reserve an additional 1 cup of pasta water for the sauce, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

7. Empty serving bowl of hot water. Add in the hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water as needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.