Pasta alla Carbonara
½ pound Guanciale or Pancetta, diced (we used pancetta)
4 ounces Pecorino Romano or Parmesan Cheese, freshly grated
3 large Eggs
1 large Egg Yolk
1-3 teaspoons Black Pepper, freshly ground
2 cloves Garlic, minced (omit if keeping traditional)
¼ cup Pasta Water
16 ounces Pasta (spaghetti or rigatoni recommended)
¼ cup Magical Olive Oil
In a large measuring cup or bowl, beat together the eggs, egg yolk, and parmesan cheese with a fork until well mixed.
Season to taste with fresh black pepper and beat again.
Begin to bring a large pot of salted water to a boil.
In a cold pan, add the pancetta and turn heat on to medium. The cold pan gives the fat in the pancetta more time to render, which makes for a richer final sauce. Stop cooking once pancetta is cooked but not crispy, and turn the heat off.
Optional: Add the garlic and cook for 1 minute or until fragrant. Turn off the heat.
Add your pasta to the boiling water and cook until al dente (follow the instructions on your specific pasta for perfect cooking times.)
Once the pasta is cooked, use tongs to immediately toss the noodles in the pan with the pancetta. The leftover starchy water on the pasta will thicken up your sauce.
Once the pasta has cooled slightly, add the egg and cheese mixture to the pan and begin to move the pasta around to coat it. The heat from the pasta will cook the eggs and finish your sauce.
Note: You will want to work quickly and make sure to move the pasta and pan around so the eggs do not scramble.
Note: Add more pasta water if you would like to thin out the sauce more.