Pasta Carbonara — Robert St. John
Cook the spaghetti using the instructions on the package. Heat the oil in a small skillet on medium heat. Add pancetta and stir frequently until cooked…
Ingredients
- 1 lb. Dry spaghetti pasta
- 1 gallon Water
- ¼ cup + ½ tsp Kosher salt
- 3 Tbl Extra virgin olive oil
- ½ lb. Guanciale or Pancetta, medium diced
- 2 cups Parmigianino Reggiano, shredded
- 1 tsp Fresh ground black pepper
- 4 each Whole large eggs, beaten slightly, at room temperature
- ½ cup Warm pasta water
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