SPAGHETTI Carbonara
Serves 6
The black pepper sprinkled on top of this classic pasta recipe was thought to resemble coal dust, which is why this pasta dish is called carbonara. This is essentially bacon and egg pasta—a great way to have breakfast for dinner!
1 tablespoon olive oil
6 ounces pancetta, cut into ¼-inch cubes
4 large eggs
1 cup heavy cream
½ cup grated Parmesan cheese, divided
½ cup grated Pecorino Romano cheese, divided
1 teaspoon coarsely ground black pepper
1 pound spaghetti
Put a large pot of salted water on the stove to boil for the pasta.
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until lightly browned, 3 to 4 minutes.
In a large bowl, whisk the eggs and cream until blended. Stir in half of the cheeses and the pepper.
Cook the spaghetti until al dente, about 8 minutes. Drain the pasta and transfer it to the bowl with the egg-cream mixture. Toss to coat the pasta. Add the pancetta and pan drippings and toss again.
Grind more black pepper on top and serve, passing the remaining cheese.