Spaghetti carbonara

Ingredients

• 1 lbSpaghetti
• 6 ozPancetta, diced
• 3Eggs
• 1Egg yolk
• 1 cupPecorino Romano, grated
• 1 cloveGarlic, smashed
• 1 tspBlack pepper, coarsely ground
• Salt

Method

1. 1

   Cook the spaghetti in well-salted water until al dente. Reserve a cup of pasta water before draining.

2. 2

   Meanwhile, cook the pancetta with the smashed garlic in a cold skillet over medium until crisp and the fat renders, about 7 minutes. Discard the garlic.

3. 3

   Whisk the eggs, yolk, most of the pecorino, and a lot of black pepper in a bowl.

4. 4

   Add the hot drained pasta to the pancetta pan off the heat, then quickly toss in the egg mixture with splashes of pasta water until glossy and creamy — never on direct heat or it scrambles.

5. 5

   Finish with the remaining pecorino and more pepper.