Spaghetti alla Carbonara

Rachael’s quick take on the Roman classic, with crisp pancetta, plenty of black pepper, and a glossy egg-and-cheese sauce.

Ingredients

• 1 lb spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/4 lb pancetta or guanciale, chopped
• 4 cloves garlic, chopped
• 1 teaspoon coarsely ground black pepper, plus more to taste
• 1/2 cup dry white wine
• 3 large egg yolks
• 1 whole egg
• 1 cup grated Pecorino Romano, plus more for serving

Salt, to taste

• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil and cook the spaghetti to al dente; reserve 1 cup pasta water before draining.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp, 4 to 5 minutes.
3. Add the garlic and black pepper and cook 1 minute, then add the white wine and simmer 2 minutes.
4. In a bowl, beat the egg yolks, whole egg, and Pecorino with a few tablespoons of the warm pasta water.
5. Add the drained hot pasta to the skillet off the heat, then quickly toss with the egg mixture, adding pasta water a little at a time until the sauce is creamy (the residual heat cooks the eggs).
6. Season with salt and more pepper, stir in the parsley, and serve at once with extra cheese.

Notes

Inspired by Rachael Ray’s Spaghetti Carbonara.