Spaghetti Carbonara has become a classic favorite worldwide due to its strong flavors, richness and simplicity.

Who can resist that eggy golden color and flavorsome cheesy sauce that glistens around the pasta with intense pops of  cured  aged pork.  There's a number of stories where this dish originated, but what makes this dish so special are the quality of the ingredients.  

The aged pork pancetta or Pecorino Romano cheese are the main flavors that bound this decadent dish together, so don't skimp on quality, buy a little and buy the best.  The sauce should be creamy but cream should never be seen in Spaghetti Carbonara.  Enjoy!

3 eggs (2 whole and one yolk)

9 oz. Spaghetti (standard medium size thickness)

3.5oz. Pancetta

3.5oz. Pecorino Romano cheese 

2 Tbls. olive oil

Cracked pepper

 

 

Fill the 4 Quart Sauce Pan with water to within 1 ½'' from top of the pot and put it on the stove top and bring the water a  boil.

Trim off any skin on pancetta and cut into thick rectangular cubes.

Place Freedom Skillet on the heat.

Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.

Salt your boiling water and add spaghetti.

Add a drizzle of Olive Oil to the water. 

After one minutes loosen the spaghetti well.

Stir.

In a mixing bowl, add two whole eggs and one yolk.

In the same bowl, crack a generous amount of pepper.

Grate the cheese (Keep one Tbls. for serving) and add to bowl. 

Mix well using a whisk.

Re-heat pancetta until sizzling.

Add three 1 oz. ladles of your pasta water into pancetta frying pan and turn off heat.

Strain your spaghetti and add to pancetta, mix well.

Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.

Mix well and serve on hot plates.

 

Present it with most of the pancetta pieces on the outside.

Always cook pasta al dente.  It should be slightly firm when you bite into it. Pull a strand apart, there should be a small circle of uncooked pasta in the middle of the strand. Or throw it on the cupboard door if it sticks, it's done perfectly.

If sauce becomes too thick, add a little more pasta water, it shouldn't be gluggy, stuck together or pastie.

Adding the salt to the water speeds up the boiling process and won't affect the flavor.

You can grate some extra Pecorino Romano cheese and cracked pepper on top before serving.

Heat up your plates as pasta cools down fast.